Marinate the Chicken:

1. Combine the garlic, scallions, sesame oil, sriracha, soy sauce, mirin, and 2 tablespoons of honey in a large bowl or storage container. Mix well. 
2. Put the wings into the bowl and pour the marinade over the wings. Marinate overnight.

To Cook the Wings:

1. Pour off the marinade into a small pan and bring the marinade to a simmer over high heat. A lot of scum will float to the surface. Be ruthless and scoop it all off as it starts to rise. Lower the heat to medium high and reduce the sauce for 5-6 mins. until it is syrupy. You should have about a ½ cup in the pan. Add 1 tablespoon of honey and set aside.
2. Place the wings on a baking sheet and roast at 400 for 30 mins. on the middle rack. You can either take the internal temperature (which should be 165) to check that they are cooked or split one open and look for clear running juices-not pink.
3. Turn the oven to broil on low, baste the wings with the reduced marinade, and broil for 1-2 to caramelize. Keep a close watch, I like to keep my oven door slightly ajar so I can monitor the progress. The sugars in the glaze can go from perfectly bronzed to burnt to a crisp within seconds.
4. Sprinkle the wings with the reserved scallions and serve.