• Pour oil into a 13 x 9 inch oven safe casserole dish so that it is about an ½ inch deep.
• Place in the oven and set temperature to 375°F. Heat oil for 30 minutes or until oil is hot.

Prepare sauce:

• In a bowl combine soy sauce, ½ cup water, honey and brown sugar. Set aside.
• In another small bowl combine combine ¼ cup water with 2 tablespoons cornstarch. Stir together and set aside.
• In a large saucepan heat 2 tablespoons vegetable oil. Add ginger and garlic and sauté until fragrant, about 30 seconds.
• Add soy sauce/honey/brown sugar mixture whisking over medium heat.
• Once it comes to a simmer add the cornstarch slurry whisking constantly to combine.
• Watch mixture carefully, it will bubble up as it cooks. Remove from heat so it doesn't boil over.
• Stir in 1 teaspoon sesame oil and set aside.

Prepare & Fry Chicken Wings:

• In a small bowl whisk together the egg and 1 tablespoon soy sauce.
• Place chicken wings in a large bowl and the pour egg mixture over the wings to coat them.
• Place ⅓ cup corn starch, ½ cup flour and 1 teaspoon black pepper in a large plastic ziplock bag.
• Add the egg coated wings to the ziplock bag and toss to coat the wings in the flour/cornstarch mixture.
• Carefully remove casserole dish from the oven.
• Place chicken wings in the hot oil in a single layer.
• Return casserole dish to the oven and bake wings for 30 minutes.
• Turn chicken wings over and cook for another 30 minutes.
• Remove chicken wings and drain on a paper towel lined plate.
• Transfer wings to a large bowl and toss with the honey/garlic sauce.
• Top the wings with a sprinkle of sesame seeds and sliced green onions if desired.
• Serve immediately with a pile of napkins.