• 3/4 cup Ong’s Teriyaki Sauce
• 3/4 cup Mae Ploy Sweet Chilli Sauce
• 1/4 cup lime juice
• 2 tablespoons honey
• 1 tablespoon Yeo’s Pure Sesame Oil
• 2cm piece ginger, finely grated
• 2 garlic cloves, crushed
• 24 chicken wings
• 2 tablespoons sesame seeds

Preparation
1. Combine teriyaki sauce, sweet chilli sauce, lime juice, honey, oil, ginger and garlic in a large ceramic dish. Add chicken wings. Turn to coat. Cover with plastic wrap. Refrigerate overnight.
2. Preheat oven to 200°C. Line 2 large baking trays with baking paper. Transfer chicken wings to prepared trays. Discard marinade. Sprinkle sesame seeds over chicken wings. Bake for 40 to 45 minutes, swapping trays after 20 minutes, or until golden. Serve hot or cold.