Cut chicken wings apart at the joints and discard the tips or save them for chicken broth.

In a large glass bowl, combine 6 cups of water, 1/4 cup of kosher salt, 1/4 cup of chili-garlic sauce, and 1/4 cup of honey. Stir until the salt is dissolved.

Add the wings to the brine and chill in the refrigerator for 30 minutes to 4 hours.

To prepare the basting and dipping sauce, in a small bowl, mix the remaining chili garlic sauce, 2 tablespoons of soy sauce, 1/2 cup of sweet soy sauce, 3 tablespoons of sriracha, the remaining honey, 1/4 cup of apple cider vinegar, and 1/4 cup of minced ginger.

Set aside half of the sauce for serving to avoid contamination.

Preheat the grill to medium-high heat.

Drain the wings and season them with 1 teaspoon of sea salt and 1 tablespoon of freshly cracked black pepper.

Grill the wings until golden, approximately 15-20 minutes, turning as needed.

When the wings reach the desired color, continue cooking over indirect heat until they are cooked through.

Baste the wings with the sauce, turning as needed, until they are glossy and well coated.

Garnish the wings with 1 teaspoon of toasted sesame seeds and 1 tablespoon of minced green onion.

Serve with the reserved dipping sauce and enjoy!