Mix the sauce ingredients together in a bowl, then use 1 cup of the sauce to marinate the chicken wings in a large bowl or resealable bag for 8 hours or overnight.
Reserve the extra sauce for basting the wings while cooking.
Remove the wings from the marinade (discarding the marinade) and place on a wire rack over baking sheet covered in foil.
Bake at 425 for 30 minutes.
While the wings are baking pour the remaining sauce into a saucepan and bring to a boil. Thicken the sauce with the cornstarch mixture and bring to a boil again. Once the sauce is thickened you can remove the pan from the heat and cover until the wings are done.
Take the wings out of the oven and baste with a thick layer of the sauce.
Place the wings back in the oven for an additional 5 minutes.
Garnish with chives and sesame seeds and serve any extra sauce on the side for dipping.