Heat oven to 425 degrees. Coat chicken wing pieces in oil and season with salt and pepper. Arrange in a single layer on a wire rack set over a sheet pan. Roast chicken wings, turning once, until cooked through and skin is nice and crispy, about 20 minutes. Remove from oven.
Heat butter and hot sauce in a large skillet until butter is melted. Add wings to sauce mixture and toss to coat wings thoroughly. Arrange on a warm platter and sprinkle with sesame seeds. Serve with plenty of napkins.