Prepare the Marinade: In a large bowl, combine the soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, and Chinese five-spice powder. Whisk until well blended.

Marinate the Wings: Add the chicken wings to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.

Preheat the Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with aluminum foil or parchment paper for easy cleanup, and place wire racks on top of each baking sheet.

Bake the Wings: Arrange the marinated chicken wings in a single layer on the wire racks. Reserve the marinade for later use. Bake the wings in the preheated oven for 35-40 minutes, turning halfway through, until they are golden brown and slightly charred on the edges.

Prepare the Sticky Sauce: While the wings are baking, pour the reserved marinade into a large saucepan. Add 1/2 cup of water and bring to a boil over medium heat. Reduce the heat and simmer for about 5-7 minutes until the sauce has reduced slightly. Stir in the cornstarch slurry and continue to simmer for another 2-3 minutes until the sauce thickens to a sticky consistency.

Coat the Wings: Once the wings are cooked, remove them from the oven and transfer them to a large mixing bowl. Pour the thickened sticky sauce over the wings and toss until each piece is thoroughly coated.

Garnish and Serve: Transfer the sticky wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallion for a fresh, aromatic finish.

Enjoy: Serve the honey soy sticky chicken wings hot as an appetizer or main dish with your favorite sides, such as steamed rice or a crisp salad.