Cover a 9x13-inch baking sheet with non-stick foil or parchment paper. Spread Canola Oil (2 tablespoon) to coat baking sheet.
Add the Chicken Wing (4 pound), tossing to coat in the oil. If needed, add 1-2 more tablespoons of oil. Once both sides of the wings are oiled, season both sides with Salt and Pepper (to taste).
Arrange the wings snug on the sheet, then bake for 40-45 minutes, flipping halfway through.
In the meantime, prepare the teriyaki sauce. Add the Mirin (2/3 cup) to a small saucepan. Bring to a boil, then reduce to a simmer for 10 minutes.
Add the Low-Sodium Soy Sauce (1 cup), Rice Vinegar (1 tablespoon), Brown Sugar (1/3 cup), Garlic (4 clove), Fresh Ginger (1 tablespoon), and Crushed Red Pepper Flakes (to taste). Simmer for 10 minutes.
In a small bowl, combine the Water (1 tablespoon) and Corn Starch (2 teaspoon) to create a slurry, then add to the sauce and simmer for 3-5 minutes, or until thick enough to coat the back of a spoon. Once ready, stir in the Sesame Seeds (1 tablespoon).
Transfer the wings to a crock pot set at low. Add the teriyaki sauce and toss to fully coat the wings. You want to make sure the wings are kept at at least 140 degrees F (60 degrees C) to keep them safe for eating.