For the wings:

1. Preheat the deep-fryer (or a pot of canola oil) to 350F.
2. Coat the wings in flour.
3. Fry in batches (without overcrowing) for 8-10 minutes or until completely golden-brown.
4. Drain on a layer of paper towels and let cool for 10 minutes while you make the glaze.

For the glaze:

1. Heat the sesame oil over medium-low heat in a small pot.
2. Fry the garlic and ginger until fragrant, 2-3 minutes, being careful not to burn the garlic.
3. Add the marmalade, soy sauce, Huy Fong Chili Garlic Sauce, zest, juice and POKW Hot Sauce #1 to the pot, stir well, bring to a simmer, then remove from heat and allow to cool and thicken.

To glaze the wings:

1. Place the wings in a very large mixing bowl, then drizzle the glaze over them and toss to coat completely.
2. Serve garnished with sliced scallions and sesame seeds.