Make the marinate. In a small prep bowl, combine the olive oil, salt, black pepper, soy sauce, pressed garlic, grated ginger, and brown sugar.
Marinate the wings. Place the chicken wings into a gallon-sized ziplock bag and pour the marinade over the wings. Zip up the bag and massage the sauce into the chicken. Let it marinate for at least 2 hours in the refrigerator.
Cook the chicken wings-Use tongs to place the marinated chicken onto the hot grill. Flip the chicken wings every 5 minutes for a total of about 25 minutes, or until the internal temperature of the chicken is at least 170 F°.
Make the sauce. While the chicken is grilling, pour the remaining marinade into a saucepan and add the cornstarch. Bring the sauce to a steady simmer to cook out any raw meat juice.
Glaze the chicken wings. Now brush the sauce over the wings in the last few minutes of grilling to add more tackiness and teriyaki flavor. Serve warm with a garnish or green onion and sesame seeds.