Rub salt and ground black pepper all over the chicken wings. Let it stand for 30 minutes.
Heat the cooking oil in a deep cooking pot.
Dredge the chicken wings in cornstarch. Deep fry for 8 to 10 minutes or until the chicken is cooked and the texture becomes crisp. Place the chicken in a plate lined with paper towels.
Meanwhile, make the glaze by heating a wok or wide pan.
Pour-in water, honey, ketchup, ginger, garlic, sesame oil, cooking wine. Stir to mix well. Let boil.
Add the soy sauce and cornstarch mixture. Stir.
Once the mixture becomes thick, add the fried chicken wings. Toss until the wings are coated.
Sprinkle toasted sesame seeds and chopped scallions.
Transfer to a serving plate.
Serve. Share and enjoy!