Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary springs, and garlic cloves in a large resealable bag to dissolve the honey and the brown sugar. Add the chicken wings to the bag and seal, squeeqing out as much air from the bag as possible. Marinate in the refrigerator for 2 hours.
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
Remove the wings from the bag, reserving the marinade and arrange them on the foil-lined baking sheet. Bake until the skin is caramelized (yummy) and very dark in spots, this will take 30 to 35 minutes.
Place the left over marinade in a small saucepan, uncovered. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.
Use a pastry brush to brush some of the cooked marinade on the cooked wings Place the wings on a serving platter and sprinkle with the sesame seeds and the chopped parsley and enjoy.
P.S. I think that I will add a tsp of ginger next time I make the marinade. :o)