Toast the sesame seeds in a dry 20cm non-stick frying pan on a medium heat until lightly golden, then remove to a plate. Still on the heat, sit the wings in the pan – they should fit snugly. Let them colour for 1 minute on each side, then add the teriyaki and just cover the wings with water. Halve the chilli lengthways and add to the pan. Simmer for 35 to 40 minutes, or until the chicken is tender and the sauce is nice and sticky, turning occasionally.
Add a splash of red wine vinegar to the pan and jiggle around to pick up the gnarly bits. Trim and finely slice the spring onions, scatter them over the chicken with the toasted sesame seeds, and get stuck in.