Cooking Instructions:

• In a mixing bowl, combine the sesame oil, toasted sesame oil, sriracha, honey, soy sauce, rice vinegar, and minced garlic. Whisk together until well combined, creating a tantalizing sauce that will coat the wings.
• Add the chicken wings to the bowl and toss them in the marinade until they are evenly coated. Cover the bowl with plastic wrap and let the wings marinate in the refrigerator for at least 30 minutes, but if you can, aim for 2-4 hours for maximum flavor.
• If you’re baking, preheat your oven to 425°F (220°C). If frying, heat your oil in a deep pan or fryer to approximately 375°F (190°C).
• For baking, line a baking sheet with parchment paper. Arrange the marinated wings in a single layer, ensuring they are not touching. If frying, carefully place the wings in the hot oil in batches, avoiding overcrowding.
• Bake the wings for about 40-45 minutes, turning halfway through to ensure even crispiness. If frying, cook the wings for about 8-10 minutes or until they are golden brown and fully cooked, reaching an internal temperature of 165°F (74°C).
• Once cooked, remove the wings from the oven or oil and let them rest for a few minutes. Serve hot with your favorite dipping sauces and enjoy the explosion of flavors!