Pat the chicken wings extremely dry with paper towels. This helps with crisping later. Season the wings evenly with salt and black pepper.

In a large mixing bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sriracha, minced garlic, and grated ginger until the brown sugar is dissolved.

Place the seasoned chicken wings into your 6-quart (or larger) slow cooker. Pour the prepared sauce over the wings, tossing gently to ensure all wings are coated.

Cover the slow cooker and cook on HIGH for 3 hours, or on LOW for 5-6 hours, until the chicken is very tender and cooked through. The internal temperature should reach 165°F (74°C).

Carefully remove the cooked wings from the slow cooker using tongs and arrange them in a single layer on a foil-lined baking sheet or in your air fryer basket.

Air Fryer Method: Air fry at 400°F (200°C) for 8-12 minutes, flipping halfway, until crispy and lightly browned.

Oven Broiler Method: Broil on high for 3-5 minutes per side, watching carefully to prevent burning, until crispy and golden.

While the wings are crisping, pour the remaining sauce from the slow cooker into a small saucepan. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Bring the sauce in the saucepan to a simmer over medium heat. Slowly whisk in the cornstarch slurry and continue to cook, stirring constantly, for 1-2 minutes until the sauce has thickened to your desired consistency.

Transfer the crispy wings to a large serving bowl. Pour the thickened sticky sauce over the wings and toss to coat evenly. Garnish with sesame seeds and sliced green onions, if desired. Serve hot.