Wash wings and dab dry. Mix sesame, chilli sauce and 1 teaspoon soy sauce. Mix in 5 tablespoons of oil. Put wings in a freezer bag and pour marinade over them. Seal and mix well.
Remove the wings from the bag and place them next to each other on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-40 minutes.
In the meantime peel the radish and slice it finely. Peel the onions and slice them into thin slices. Peel garlic and ginger and crush in a mortar. Mix ginger, garlic, 1/2 tsp soy sauce and vinegar.
Stir in 3 tablespoons of oil drop by drop. Season to taste with salt, pepper and sugar. Mix radish, onions and dressing and let it soak for about 30 minutes.
Wash coriander, shake dry and pluck leaves from the stems. Tear leaves apart from a few for garnishing. Just before serving, mix the plucked coriander with the radish salad. Remove Chicken Wings from the oven and arrange on a plate with radish salad.
Garnish with coriander leaves, possibly sprinkle with some chilli sauce.