Preheat oven to 475 degrees. In a small saucepan, whisk together soy sauce, vinegar, honey, garlic, and ginger. Bring to a simmer over medium-high and cook, stirring occasionally, until mixture thickens and is reduced by half, 30 minutes. Pour through a fine-mesh sieve into a large bowl; discard solids. You should have 2/3 cup sauce.
Meanwhile, arrange chicken wings in a single layer on a rimmed baking sheet. Bake until golden, crisp, and cooked through, 35 minutes. Drain fat from sheet and, with tongs, transfer wings to bowl with sauce. Toss until wings are coated and most of sauce is absorbed, about 3 minutes. To serve, sprinkle with sesame seeds and chives, if desired.
2 pounds chicken wings 1/2 cup sherry-wine vinegar 1/2 cup olive oil 2 tablespoons light-brown sugar 1 tablespoon paprika 4 cloves garlic, smashed 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper Nonstick cooking spray Directions 1. Place chicken wings in a large resealable plastic bag or large bowl. In a medium bowl, mix together vinegar, oil, sugar, paprika, garlic, salt, and pepper. Measure out 1/4 cup vinegar mixture and set aside. Pour remaining mixture over chicken; cover and transfer to refrigerator. Let marinate for at least an hour, or up to overnight. 2. Preheat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray. 3. Remove chicken from marinade, discarding marinade. Transfer chicken to prepared baking sheet and bake, until juices run clear, about 30 minutes, basting with reserved marinade halfway through cooking. Remove chicken from oven and brush with any remaining marinade before serving. Read more at Marthastewart.com: Sweet-and-Sour Chicken Wings - Martha Stewart Recipes