If you are starting with raw sesame seeds, you need to first toast them. In a pre-heated skillet over low heat, toast the sesame seeds for about 1-2 minutes, stirring frequently, until you start to smell the aroma of toasted sesame seeds.
To prepare the chicken wing marinade, combine all the ingredients in a medium bowl and whisk until all ingredients are well combined.
Transfer the marinade to a large Ziploc bag. Add the chicken wings, close the bag and massage the wings really well to make sure they are properly covered with the marinade. Expel as much air as you can, close bag and refrigerate for at least 4 hours, preferably overnight and up to 24 hours.
Preheat an outdoor grill to about 350F-400F.
Remove the marinated chicken wings from the marinade and pat dry with a paper towel.Try not to remove all of the sesame seeds, red pepper flakes and sliced scallions. They will add flavor to the wings.
Brush the preheated grill grate with vegetable oil to prevent sticking. Cook the wings on the preheated grill, lid closed, for about 10-15 minutes on each side. You may want to use an instant read thermometer if not sure. The wings are ready when the temperature in the thickest parts registers at least 165F. 180F internal temperature gives the best results if you want fall-off-the-bone tender meat.