Prepare the Marinade: In a large bowl, mix together soy sauce, honey, hoisin sauce, rice vinegar, sriracha, minced garlic, and ground ginger. Stir until well combined.

Marinate the Wings: Add the chicken wings to the bowl, making sure each wing is thoroughly coated in the marinade. For the ultimate spooky effect, add in a few drops of black food coloring. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Preheat the Oven: About 30 minutes before you’re ready to cook, preheat your oven to 400°F (200°C).

Bake the Wings: Remove the wings from the marinade and lay them out on a parchment-lined baking sheet. Reserve the leftover marinade for later. Bake the wings in the preheated oven for 25-30 minutes, flipping them halfway through cooking.

Simmer the Sauce: While the wings are baking, pour the leftover marinade into a small saucepan. Bring it to a gentle simmer over medium heat, allowing it to reduce into a thick glaze.

Glaze the Wings: Once the wings are cooked, remove them from the oven and brush them generously with the reduced marinade. Return the wings to the oven for an additional 5 minutes to let the glaze set.

Garnish and Serve: Remove the wings from the oven and let them cool for a few minutes. Garnish with sesame seeds and chopped green onions before serving.