Cut the chicken wings into three pieces at the joints. Reserve the tips for another use.
Place the different marinade ingredients into separate large bowls and mix well. Place half the chicken wings in each and toss to coat the chicken in the marinade. Cover in food wrap and refrigerate for a minimum of 1 hour, or preferably overnight.
Place the undrained chicken on baking trays and roast in a pre-heated oven at around 220 degrees Celsius for about 15-20 minutes or until browned and cooked through, turning once and glazing with the marinade during the cooking.
Sprinkle some sesame seeds on the teriyaki chicken wings and serve both on a platter with some green salad leaves.