Put all of the ingredients except the toasted sesame seeds into a large bowl. Use your hands to massage the marinade into the chicken, making sure everything is well coated. Cover and place in the fridge for 2 hours.
Preheat the oven to 170°C (340°F).
Toss the chicken again in the marinade before tipping the wings and sauce on to a baking tray. Bake in the oven for 20 minutes, then flip the wings over and baste in the marinade. Cook for a further 20 minutes, flip again and baste one last time. Increase the oven temperature to 200°C (400°F), then return the tray to the oven for a final 10 minutes.
Once the marinade has achieved its sticky caramelisation, remove the wings from the oven, transfer to a serving plate, sprinkle with the toasted sesame seeds and serve piping hot.