In a bowl, whisk together the soy sauce, honey, sriracha sauce, vegetable oil, minced garlic, grated ginger, rice vinegar, salt, and black pepper to make the marinade.

Place the chicken wings in a resealable plastic bag or a container with a lid. Pour the marinade over the wings, ensuring they are fully coated. Seal the bag or container and refrigerate for 30 minutes to marinate.

Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper.

Arrange the marinated chicken wings on the prepared baking sheet in a single layer. Reserve the marinade.

Bake the chicken wings in the preheated oven for about 20-25 minutes or until they are cooked through and crispy. Flip the wings halfway through the cooking time for even browning.

While the wings are baking, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat and let it cook for 3-5 minutes, until it slightly thickens.

Once the wings are cooked, brush them with the reduced marinade to glaze them and enhance the flavour.

Transfer the glazed wings to a serving platter. Sprinkle sesame seeds and chopped green onions over the top for garnish.

Serve the sweet and spicy chicken wings immediately, with extra sauce on the side for dipping.