Thoroughly pat the chicken wings dry with paper towels. Place them in a large bowl, sprinkle with cornstarch, and toss vigorously until completely coated. Shake off any excess powder.

Heat the cooking oil in a large skillet over medium-high heat. Once shimmering, add the wings in a single layer. Cook undisturbed for 4-5 minutes per side until a deep, golden-brown crust forms. Remove from pan.

Lower the heat to medium-low. Add the minced garlic and grated ginger to the residual oil, sautéing for 30 seconds until fragrant. Pour in the soy sauce and brown sugar, whisking constantly until the mixture thickens into a glossy syrup.

Return the crispy wings to the skillet. Toss aggressively for 1-2 minutes until beautifully glazed. Serve dynamically on a rustic plate, garnishing immediately with chopped scallions and sesame seeds.