Arrange 2 pounds chicken wings, separated at the joint and tips discarded, on a parchment-paper-lined baking sheet. Bake in the upper third of a 500° oven for 35 minutes. Whisk together 3 tablespoons hot yellow mustard, 1 tablespoon each soy sauce, hot sesame oil and rice wine vinegar and 1/4 teaspoon sugar; add wings and toss.
