• Preheat the oven to 350 degrees.
• If the panko crumbs are not a fine/small grain, place them in a zipper plastic bag and crush them with a rolling pin or other heavy item.
• If the honey is very thick place it in a microwave safe container and microwave a few seconds at a time until it becomes a texture which will easily mix with the other coating ingredients. If it is too thick it will clump when added to the seeds in the coating mixture.
• In a medium mixing bowl, combine the honey, salt, pepper, oil and panko crumbs. Set aside.
• Place the sesame seeds (white and black) into a skillet over high heat. Stirring constantly, toast them for 2-3 minutes until the white seeds begin to turn golden and you can smell the sesame aroma. Remove from heat and add to the mixing bowl with the other ingredients. Stir with a fork to fully combine.
• Add chicken wings to the bowl of sesame coating and work the rub into all sides of each wing with your hands. Place into a roasting pan or baking sheet and bake for 1 hour.
• Allow to cool just until they can be handled and serve with dipping sauce.

Instructions for making Thai Dipping Sauce:

• In a small saucepan over medium heat, combine rice vinegar, sugar and ginger. Cook until sugar dissolves approximately 5 minutes.
• Add red pepper flakes and cilantro.