Set oven rack to the top third of your oven. Preheat oven to 450 degrees F (230 degrees C).
Cover a large baking sheet with tin foil. Set a wire rack on top of the baking sheet or cooling rack. Set aside.
Cut the Chicken Wing (4 pound) into sections: drums, flats and tips. Use a sharp chef's knife to cut between the joints of the drums and flats, and flats and tips. Save tips for making stock.
Lay the drums and flats on the wire rack, so they are not touching. Sprinkle lightly with Kosher Salt (to taste) and Ground Black Pepper (to taste).
Bake the wings for 15 minutes.
Assemble the sauce. In a small bowl, combine the Garlic (2 tablespoon), Sriracha (2 tablespoon), Fish Sauce (2 teaspoon), Honey (1/2 cup), Soy Sauce (2 tablespoon), and Lime (2). Stir to combine. Reserve 1/4 cup for dipping.
Remove the wings from the oven and brush them with the marinade. Return them to the oven and cook for an additional 8 minutes.
Remove them from the oven and flip them over. Brush again with the marinade and cook for an additional 8 to 10 minutes until crisp and brown.
Transfer wings to a serving platter. Sprinkle with Black Sesame Seeds (1 teaspoon) or Toasted White Sesame Seeds (1 teaspoon) and Fresh Cilantro (to taste). Serve with reserved marinade for dipping or drizzling over the wings.