In a large bowl, toss the dried chicken wings with cornstarch, salt, and pepper until evenly coated. The cornstarch helps the sauce cling later and gives a slightly thicker glaze.

In a separate bowl, whisk together orange juice, soy sauce, honey, rice vinegar, garlic, ginger, orange zest, and sriracha if using. Pour half the sauce into the bottom of your slow cooker.

Add the wings in a single layer, overlapping as little as possible. Pour the remaining sauce over top. Cover and cook on LOW for 4 hours until the meat is tender and nearly falling off the bone.

Use tongs to carefully transfer the cooked wings to a foil-lined baking sheet fitted with a wire rack. Pour the cooking liquid through a fine-mesh strainer into a medium saucepan, pressing on the solids to extract all that flavor.

Bring the sauce to a boil over medium-high heat, then reduce to a steady simmer. Cook for 8-10 minutes, stirring occasionally, until reduced by half and thick enough to coat the back of a spoon. It should look like loose honey.

Preheat your broiler to HIGH. Brush the reduced glaze generously over both sides of the wings. Broil for 3-4 minutes, watching closely, until the edges char slightly and the glaze turns sticky and lacquered.

Transfer to a platter, sprinkle with sesame seeds and scallions, and serve immediately with any extra glaze on the side for dipping.