I always like to thoroughly wash wings and dry with some kitchen towel. Remove tips and separate wings at the joint, making 2 pieces. Cut tiny slits, 4 or 5 on each wing with a sharp knife. Place wings in a shallow dish (I like a glass dish). Now pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours. After 2 hours or when ready to cook I like to leave wings on the kitchen side for 30 mins or until room temperature.
Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.