Method1) Using a sharp chef's knife or kitchen shears, separate the wings at the two joints to create drummettes, wingettes, and tips. Freeze the tips for making chicken stock.2) Combine the miso paste, rice wine vinegar, mirin, honey, ginger, sesame oil, and water in a mixing bowl and blend well to combine.3) Place the wings in a large re-sealable freezer bag and add the marinade. Seal the bag while removing as much air as possible. Use fingers to work the wings inside the bag to ensure that they are evenly covered with the marinade.4) Refrigerate the wings for a minimum of two hours, overnight is better.5) Prepare a smoker or a grill for 2-zone indirect cooking. Adjust the smoker or grill to bring the temperature to about 225°F in the indirect zone and place 2 to 3 chunks of your favorite smoking wood on the fire.6) Once the smoker or grill is ready, remove the wings from the marinade and pat dry with paper towels.7) Place the wings on the main cooking grate in the indirect heat. Allow the wings to smoke for approximately 1.5 hours until they are tender and have reached a minimum internal temperature of 160°F on an instant read thermometer such as the ThermoWorks ThermoPop.8) While the wings are cooking, pour the sesame seeds into a dry frying pan and turn the heat to medium. Let them sit there and toast until the get fragrant and golden brown, about 30 to 60 seconds. Remove them quickly so they don't burn.9) Remove the wings from the smoker and garnish with the toasted sesame seeds and cilantro before serving.