In a bowl, mix together ketchup, Worcestershire sauce, soy sauce, brown sugar, garlic, sesame seeds and chili sambal. Add chicken and toss to coat.
Put into a Ziploc bag, seal and refrigerate wings for at least 3 hours or up to 1 day, turning occasionally.
Preheat oven to 375°.
Remove chicken from marinade with tongs and place on rack over foil lined baking sheet. Bake for 25-30 minutes or until no longer pink and juices run clear.
Serve hot or room temperature with your favourite dipping sauce.
Kitchen note: You can substitute chicken wingettes instead of drumettes. You can even use thighs or breasts.
Instead of baking, you can grill on a medium barbeque, lightly oiled, removing excess marinade for 25-30 minutes or until juices run clear.
Courtesy of Trish Magwood
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