Heat a small saucepan over medium heat and add the sesame oil. Sizzle the minced garlic (and ginger if using) for about 30 seconds until fragrant.
Stir in honey, soy sauce, and vinegar. Bring the mixture to a gentle simmer, then reduce heat to maintain a light simmer.
Whisk the cornstarch slurry, then slowly pour it in while stirring. This keeps the sauce from turning into a chunky mystery.
Cook for 2–3 minutes, until the sauce thickens to a glossy coat. If it’s too thick, splash in a little water and stir.
Stir in chili flakes and a pinch of salt. Taste and adjust sweetness or saltiness as needed.
Remove from heat. The sauce will thicken a bit more as it cools, so keep that in mind if you’re dipping hot wings.
