Preheat the oven to the grill/broil setting on high (about 200°C / 400°F).
Wash and pat the chicken drumettes and wingettes dry. If using whole wings, remove the tip and separate at the joint; remove skin from drumettes if desired to reduce fat.
In a large shallow dish, whisk together 4 tablespoons soy sauce, 2 tablespoons Kecap Manis, 2 tablespoons honey, 1/2 tablespoon sesame oil, and 2 crushed or minced garlic cloves.
Add the chicken to the marinade and toss to coat. Cover and refrigerate for 1–2 hours, or up to overnight for stronger flavor.
Remove the chicken from the marinade and reserve the marinade. Arrange the pieces skin-side up on an oven tray lined with aluminium foil and drizzle each with 1–2 tablespoons extra honey.
Grill/broil the wings for 8–10 minutes until golden, then turn and grill/broil a further 5–8 minutes until sticky and cooked through (internal temperature should reach 75°C / 165°F).
While the wings cook, pour the reserved marinade into a small saucepan and bring to a rolling boil; boil for 5 minutes to fully cook and thicken the sauce.
When the wings are done, pour the boiled honey sauce over them, sprinkle with sesame seeds, and serve with lemon wedges.
