In a very small saucepan combine the soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. (Be careful not to burn; this cooks quickly!) The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely. When cooled, add 1 1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to use. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon or grilled tuna.)

Combine the purple and green cabbages, minced green onions, the red onion, the vegetable oil, rice wine vinegar, chopped cilantro, sesame oil, the salt, and crushed red pepper, and toss thoroughly to combine. Transfer to a serving bowl and sprinkle with the toasted sesame seeds. Refrigerate while you prepare the chicken wings.