Marinate the chicken: Place the chicken wings in a bowl with approximately ½ cup of Sprite, salt, and black pepper. Mix well, cover, and refrigerate for at least 1 hour.

Sear the wings: Remove the wings from the marinade and drain excess liquid. Heat a little oil in a wide pan over medium heat. Brown the wings on all sides, working in batches if needed. Discard the used marinade.

Add aromatics: Add the minced garlic and ginger to the pan. Stir briefly until fragrant, taking care not to burn the garlic.

Add the sauce: Pour in the remaining Sprite and add the soy sauce. Stir in the ketchup or oyster sauce if using. Scrape the browned bits from the bottom of the pan to incorporate their flavor.

Simmer the chicken: Bring the liquid to a gentle simmer. Cover partially and cook, turning the wings occasionally, until fully cooked. Add a small splash of water if the pan becomes too dry before the chicken is done.

Reduce the glaze: Remove the lid and continue simmering until the sauce thickens and coats the wings. Turn the wings frequently and lower the heat as the sauce reduces to prevent the sugar from burning.

Check doneness: Make sure the thickest part of the chicken reaches an internal temperature of 165°F (74°C).

Garnish and serve: Transfer the wings to a serving plate, spoon the glaze over them, and sprinkle with sesame seeds if desired. Serve hot with steamed rice.