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