Add 1 tablespoon canola oil to a pre-seasoned cast-iron grill pan and heat over medium-low heat.
Add the wings and remaining 2 tablespoons canola oil to a large bowl and toss to coat. Sprinkle with salt and pepper and toss to combine. Transfer the wings to the grill pan and cook, flipping occasionally, until the meat is cooked through and tender, about 40 minutes.
Meanwhile, whisk together the honey, soy sauce, orange juice, cornstarch, sesame oil, ginger, garlic and a pinch of salt in a small bowl. Add the mixture to a large nonstick skillet and bring to a boil over high heat. Reduce the heat and simmer until thickened and glossy, 5 to 7 minutes.
Remove the skillet from the heat, add the chicken wings and toss to coat. Transfer the wings to a serving platter and sprinkle with the sesame seeds and scallions.
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