In a food processor/blender blend “Marinade Group A” until smooth. Add ingredients under “Marinade Group B” pulse a few more times until smooth. Pour the marinade over chicken wings. Coat it evenly and store in the fridge overnight to absorb the flavor.
Preheat oven to 420F. Drip off and discard the marinade. Place wings on a lined wire baking rack over a large sheet pan. Bake 1st for 20 mins. Carefully and gently flip them wings and bake for another 20 mins.
Remove the wings from the oven. Lightly brush them with Malaysian dipping sauce. Send them back to the oven and to High Broil for an additional 1 to 2 mins. Watch it like a hawk to prevent them from burning.
Sprinkle with sesame seeds (optional). Serve hot & immediately with chili dipping sauce.
The dipping sauce is meant to be a bit runny so if you like it thicker, heat the sauce in a small sauce pot with 1/4/ to 1/2 tsp arrowroot powder or tapioca starch to thicken it.
To make ahead - 1) Marinate the wings and 2) Pre-make the chili dipping sauce and store in the fridge.