Pat the chicken wings to dry using a paper towel and place them in a big bowl. Then set aside.
In a small bowl, combine the lemon juice, soy sauce, grated ginger, minced garlic, sesame oil, honey and sriracha, and mix it all together.
Then pour the sauce mixture over the wings and add the 2 stalks of green onion finely chopped. Stir them all together until all of the chicken wings are well coated with marinade sauce. Cover and transfer to the fridge and let it marinate for at least 30 minutes up to 12 hours maximum.
After marinating the wings, pour the chicken wings together with the marinade in a large deep skillet. Cover and bring to a boil. Then turn down the heat to medium low. Let it simmer for 20 minutes or until the wings are cooked through.
Take the wings out using a slotted spoon or tongs and place them on a baking tray lined with foil that is sprayed with oil. Then set aside.
Next, add the slurry (mixture of 2 tsp of cornstarch and 2 tsp of cold water) into the sauce and continue to cook for an additional 3 minutes until the sauce has thickened.
Turn off the heat of the stove and then turn on the oven to a low broil setting.
Using a basting brush, coat or baste the wings with the thickened sauce. Then place the wings into the oven and broil for 5 to 7 minutes or until the chicken wings color turns to a rich dark red.
Remove the chicken from the oven. Then coat the chicken wings again with sauce and transfer them on to a serving tray.
Sprinkle with a pinch of salt and garnish with the remaining slices of green onions. Enjoy!