In a bowl, combine soy sauce, mirin, brown sugar, minced garlic, and grated ginger. Stir well until the sugar is dissolved and the ingredients are thoroughly mixed.

Place the chicken wings in a large ziplock bag or a shallow dish. Pour the teriyaki marinade over the wings, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to infuse.

Preheat your grill or oven to medium heat. If grilling, oil the grates to prevent sticking.

Remove the marinated chicken wings from the refrigerator and let them sit at room temperature for about 10 minutes.

If grilling, place the chicken wings on the preheated grill. Cook for approximately 10-12 minutes per side, or until the wings are cooked through and have reached an internal temperature of 165°F (74°C). If baking, preheat the oven to 425°F (220°C) and arrange the wings on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until the wings are golden and crispy.

While the wings are cooking, you can heat the remaining marinade in a small saucepan over medium heat. Bring it to a boil and let it simmer for a few minutes until slightly thickened. This will be used as a glaze for the wings.

Once the chicken wings are cooked, remove them from the grill or oven. Brush them with the glaze on both sides, ensuring they are well coated.

Optional: Sprinkle the wings with toasted sesame seeds and chopped green onions for added flavor and presentation.

Serve the tantalizing teriyaki chicken wings hot and enjoy their finger-licking goodness!