1. In a large mixing bowl combine water, soy sauce, brown sugar, honey, ginger and garlic. Whisk together.

2. In a small bowl combine cornstarch and water.  Mix well.

3. Pour the first mixture into a medium saucepan and cook on medium heat (about 5 mins).

4. When the sauce begins to boil, add the cornstarch mixture and whisk continuously.

5. When the teriyaki marinade begins to thicken (about 2 mins), remove from heat.  Allow to cool to room temperature. 

6. In a large bowl toss the chicken wings in 3/4 of the marinade, reserving some for basting.

7. Place the wings in the fridge, covered in plastic wrap, for at least one hour for best results.

8. Preheat the grill to medium heat, 350 degrees F. Place chicken wings in a single layer on the grill. Discard the remaining marinade mixture.

9. Flip the wings every 5 minutes, basting with the remaining marinade in between.

10. Grill wings for 25-30 mins or until the internal temperature reaches 170 degrees F when measured with a meat thermometer.

11. Top with sesame seeds and serve.