In a medium skillet over low heat, combine the ginger and sesame seeds and toast until aromatic, about 2 minutes.
In a medium bowl, combine the chili sauce, rice vinegar, soy sauce, hoisin, peanut oil, sweet soy sauce and the toasted ginger and sesame seeds. Give it a good stir.
Place the chicken wings in a large glass bowl, pour the marinade over the chicken and mix well to coat each piece. Allow the chicken to marinate in the refrigerator for at least 24 hours, preferably 48. The longer the meat marinates, the better it tastes.
When ready to cook the wings, preheat the oven to 350 degrees F. Line a baking sheet with foil.
Transfer the chicken wings to the baking sheet and discard the marinade. Bake until the wings are cooked thoroughly, 45 minutes to 1 hour. Transfer to a serving platter and garnish with the green onions.
Recipe courtesy of Christina Arokiasamy