These wings are a perfect balance of sweet and spicy, grilled to perfection and glazed with a flavorful sauce.
Prepare the chicken wings by separating them at the joints and discarding the tips.
Save the wing tips for making chicken broth later.
In a large glass bowl, mix water, kosher salt, honey, and sriracha sauce until the salt dissolves.
Ensure the salt is fully dissolved for even seasoning.
Add the chicken wings to the marinade and refrigerate for 30 minutes to 4 hours.
The longer the wings marinate, the more flavorful they will be.
In a small bowl, combine soy sauce, honey, sriracha sauce, apple cider vinegar, and ginger to make the glaze.
Set aside half of the glaze for serving to avoid cross-contamination.
Preheat the grill to medium-high heat.
Ensure the grill is clean and oiled to prevent sticking.
Drain the wings and season them with sea salt and pepper.
Pat the wings dry for a better sear on the grill.
Grill the wings for 15-20 minutes, turning occasionally, until golden and cooked through.
Use a meat thermometer to ensure the internal temperature reaches 165°F.
Brush the wings with the glaze and continue grilling until glossy and well-coated.
Apply the glaze in layers for a more intense flavor.
Garnish the wings with toasted sesame seeds and chopped green onions before serving.
Serve the wings with the reserved glaze as a dipping sauce.
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