In a mixing bowl, combine the sesame oil, minced garlic cloves, finely chopped shallot, and grated ginger. Add the low sodium soy sauce and sweet chili sauce, whisking everything together until well blended.
Place the chicken wings in a large resealable plastic bag or a shallow dish. Pour the marinade over the wings, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or ideally overnight.
When you're ready to cook, preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper. Arrange the marinated wings in a single layer, making sure they aren’t overcrowded. Bake for about 40-45 minutes, flipping halfway through, until golden brown and crispy.
Remove the wings from the oven and let them rest for a few minutes. Serve hot, garnished with sesame seeds or chopped green onions if desired.
