1. On a work surface, cut each chicken wing through the joints into three pieces. Compost the wing tips and keep only the two large pieces. Pat the wings very dry with paper towels.
2. In a bowl or large resealable bag, combine the remaining ingredients. Add the chicken wings and toss well to coat in the marinade. Cover the bowl or seal the bag. Let marinate for 1 to 24 hours in the refrigerator.
3. Preheat the grill, setting the burners to high. Oil the grate.
4. Reduce the heat of the barbecue to low. In a strainer set over a pot, drain the chicken wings and set the marinade aside in the pot.
5. Place the wings on the grill and cook for 25 to 30 minutes or until the meat easily falls from the bones, turning them over regularly. Place the wings in a large bowl.
6. Meanwhile, bring the reserved marinade to a boil. Let reduce for 10 minutes or until thick and syrupy.
7. Pour the thickened marinade into the bowl of chicken wings. Toss well to coat the chicken. Transfer the chicken wings to a large serving dish. Sprinkle with more sesame seeds.

Chef’s tip : Chicken wings are sold whole or in pieces. If they are whole, you will need to separate them into pieces as described above. Regardless of how you buy them, you will need a total of 24 pieces.