Set the Air Fryer at 400°f /200°c for 25 minutes. Place the wings in the Air Fryer and start cooking them.
While the wings are cooking, mix all the sauce ingredients in a two quart saucepan and place on the stove.
After 25 minutes,, flip the wings and continue cooking them for eight more minutes.
Once the wings are flipped, place a medium fire under the sauce. Cook the sauce, mixing every couple minutes, until it's thick and syrupy. You should clearly see the bottom of the pan when mixing with a wooden spoon. You can also test the thickness by seeing how the mixture drips off the spoon or by running your finger across the back of a wooden spoon. Be careful - the sticky syrup mixture will be hot.
After eight minutes, the wings should be brown and the skin lightly crisp. Remove the wings from the Air Fryer and place them in a large steel mixing bowl.
Gradually pour the sauce over the wings and flip/stir until they're well coated. There may be a little sauce left over which you can refrigerate for up to a week.
Serve the wings on a large platter and sprinkle them with the sesame seeds. You can also, optionally, garnish the finished wings with cilantro leaves.
Pro Tips
You can replace the Chinkiang vinegar with balsamic vinegar.
You can halve this recipe to serve fewer people.
Any leftover sauce can be refrigerated for up to a week, reheated and served with any protein or vegetable you like.