In a small bowl, combine whisk together the marinade ingredients. Place the chicken in a large Ziploc bag. Pour the marinade over the chicken in the bag, seal & then gently toss to coat the chicken. Place in the fridge and allow to marinate for a couple of hours up to overnight.
Preheat the oven to 400 degrees. Place a wire rack on top of a a large baking sheet or roaster (I used a large throw away foil roaster from the dollar tree). Lay the chicken wings on top of the wire rack and then pour the remaining marinade over the chicken & allow to drip down into the pan.
Bake the wings for 30 minutes or until the chicken is no longer pink & the skin has started to caramelize.
While the chicken is cooking, make your sweet & sour sauce. In a small saucepan, combine the sauce ingredients. Bring to a simmer over medium heat and cook, stirring occasionally, until the sauce has thickened and reduced by about half.
Once the wings have cooked, either serve them dry with the sauce on the side. Or place the cooked wings into the sauce and toss to coat, allowing the wings to absorb some of the sauce. Sprinkle with sesame seeds and thinly sliced green onions, if desired.