Recipe courtesy of Flavors of Aloha: Cooking with Tommy Bahama.
Cut-up chicken wings (labeled drumettes or wingettes) tend to be frozen and give off a lot of liquid during roasting that discourages browning. For the best results, buy whole wings and cut them up at home, discarding the wing tips or saving them for another use (such as making a small batch of chicken stock).
Whisk the ingredients together with 2 tablespoons water in a large bowl. Add the chicken wings and stir to coat them. Cover with plastic wrap and refrigerate for 2 to 4 hours.
Position a rack in the center of the oven and preheat the oven to 425 degrees F. Line a large rimmed baking sheet with aluminum foil and lightly oil the foil.
Remove the chicken wings from the marinade, discarding the marinade. Arrange the wings on the prepared baking sheet. Roast for 20 minutes.
Flip the wings over and continue roasting until the wings are well browned and tender, about 25 minutes more.
Meanwhile, whisk the ingredients for the sauce together in a large bowl. Set aside while the chicken is roasting to blend the flavors.
Using tongs, transfer the chicken wings to the sauce in the bowl. Mix the wings well to coat them. Transfer to a platter. Sprinkle with the sesame seeds and serve with plenty of napkins.