Return the wok back to the heat and add the garlic and ginger. Stir until fragrant, about 30 seconds. Add the soy sauce, brown sugar, and Sriracha sauce. Bring to a boil then add the chicken wings back to the wok. Reduce the heat and simmer until wings are cooked through and the sauce has reduced to a sticky glaze, about 4 to 5 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170 degrees F.