Using a blender, puree the chicken broth, garlic, hoisin sauce, ginger, soy sauce, honey and pepper. Transfer to a small saucepan and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, about 15 minutes. Cover and keep warm over low heat.
Meanwhile, in a large pot, add enough oil to reach a depth of 2 inches; heat over medium-high heat until it registers 300 degrees on a deep-fat thermometer. Working in 2 batches, fry the wings, turning occasionally, until golden, 3 to 4 minutes. Transfer to a paper-towel-lined baking sheet. Let the oil return to 300 degrees between batches.
Heat the oil until it registers 350 degrees . Working in 2 batches, fry the chicken wings again until browned, 4 to 5 minutes. Drain on a paper-towel-lined baking sheet. Immediately transfer to a large bowl, add half of the ginger-garlic sauce and toss. Sprinkle with the sesame seeds. Use the remaining sauce for dipping.
