In a large zippy bag, add all the ingredients listed in the marinade section, close the bag and squish it around until it's all incorporated. Add the chicken wings, close the bag and shake around until all the wings are coated with the marinade. Place the bag in the refrigerator for at least 4 hours and up to overnight.
When you are ready to cook your wings, remove them from the refrigerator and place them on a cookie sheet. With paper towels, pat them dry. I mean, really dry them off. If you skip this step, the skin won't crisp up. So it doesn't even hurt to pat them dry and then leave them out for a 1/2 hour or so while your grill warms up.
To make the glaze, in a medium-sized bowl, whisk together the honey, sesame, ginger, garlic, and tamari (soy). Set aside.
Cooking 2 ways:If you want to smoke the wings, preheat the smoker to 225 degrees. Place the wings on the smoker and smoke for 1 hour. Remove the wings and place on a cookie sheet and turn your smoker (or another grill) to high heat. Baste the wings with the glaze and place on the hot grill. Cook for 5 minutes and then flip the wings over and cook for another 5 minutes or until they are golden brown and delicious. Remove from the heat and toss the wings in the additional glaze and serve. If you are grilling the wings, turn your grill up to a medium-high temperature. Baste the wings with the glaze and place on the grill. Cook the wings for about 10 minutes and flip them over. Baste them again and cook for another 10-15 minutes or until the internal temperature reaches 165 degrees. When done, remove from the grill and toss with the remaining glaze.
Serve the wings with additional sliced green onions and sesame seeds. Can be served warm or at room temperature.