Beat the eggs in a bowl; place the flour in a separate bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
Heat vegetable oil in a large frypan over medium-high heat.
Pan-fry the chicken wings until well browned on all sides, about 10 minutes.
To make the sauce, gently boil the vinegar, soy sauce, water, brown sugar, MSG, salt, serrano chili peppers and ginger in a saucepan over medium heat until thickened (about 5 to 7 minutes).
Toss the browned chicken wings in the sauce to coat, and then transfer wings to large baking dish with a slotted spoon. Reserve remaining sauce.
Bake the chicken until it is no longer pink in the center, about 30 minutes. Rotate the chicken and baste with the reserved sauce after 15 minutes.
Sprinkle sesame seeds on the chicken wings before serving.