Instructions:
In a bowl, combine soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, sriracha sauce, salt, and pepper. Whisk well to create the marinade.
Place the chicken wings in a large resealable bag or container. Pour the marinade over the wings, ensuring they are fully coated. Seal the bag or cover the container and refrigerate for at least 2 hours (or overnight for best results).
Preheat vegetable oil in a deep fryer or large skillet to about 375°F (190°C).
Remove the wings from the marinade, allowing any excess to drip off, and reserve the marinade for later use.
Carefully add the wings to the hot oil in batches, without overcrowding the pan. Fry the wings for about 10-12 minutes, or until they are golden brown and crispy.
Once the wings are cooked, remove them from the oil and let them drain on a paper towel-lined plate.
In a separate saucepan, pour the reserved marinade and bring it to a boil over medium heat. Reduce the heat and let it simmer for about 5 minutes, or until the sauce thickens slightly.
Place the cooked wings in a large bowl and pour the thickened marinade sauce over them. Toss the wings to coat them evenly with the sauce.
Transfer the Asian zing wings to a serving platter and sprinkle with sesame seeds and sliced green onions for garnish.
Serve the wings hot as an appetizer or as part of your soul food spread.
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