Preheat oven to 200°c/400°F, gas 6
Combine marinade ingredients in a large jar, seal and shake to mix together Note 1
Add chicken wings to zip lock bag and then pour marinade in to cover. Seal and massage with hands to spread around.
Place marinade in the fridge for at least 30 mins, up to overnight
Line a baking tray with greaseproof paper
Pour chicken wing marinade mix into baking tray and use tongs to arrange so all are flat
Bake for 30 - 40 mins, rotating ½ way through. Use a skewer after 30 mins to pierce near the bone of the largest piece and see the colour of the juices. If they are clear, remove from the oven, if they are stil slightly pink, continue to cook for the further 10 mins
Line a baking tray with greaseproof paper and place a cooking wrack on top. Place wings onto rack. Keep leftover marinade juice for drizzle
Change oven to grill setting (same temperature) and grill for 10 mins to crisp up the skin
Top with thinly sliced radishes, shallots and sesame seeds. Use remaining marinade for drizzle.