In a big bowl, mix together chicken wings, milk, salt, black pepper powder, and rosemary leaves.
Cover the bowl and leave it in the fridge for about 20 minutes. Drain off the milk (leave the rosemary residue on the chicken as it will spread nice aroma once its baked).
Put the chicken and the sauce in a large zipper lock bag. Seal the bag. Shake and massage the chicken so that the sauce smears well into the chicken. Put it in the fridge for at least 4 hours.
Place the chicken on an oven tray lined with parchment paper or a silicon mat. Make sure theyre not stacked up on top of each other.
Bake the chicken in a preheated 240 C/464 F oven for 10 minutes. Take out the tray. Turn over the chicken wings. Bake again for another 10 minutes.
Sprinkle the sesame seeds and the green onions before serving.
Yummy!
