1tbspfinely chopped Fresno chili pepper or 1/2 tbsp chili flakes
2 tbspchopped scallions
In a high speed blender or nutribullet combine ginger, garlic, coconut aminos, apple cider vinegar and honey and blend until smooth.
Place the wings in a bowl or ziploc bag, pour the sauce overtop and transfer to the fridge to marinate for a minimum of 1 hour (max 6 hours)
Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper or aluminum foil. Arrange a wire rack over top of the baking sheet.
Lay the chicken wings out evenly on the wire rack and pour any marinade into sauce pan. Bake the chicken wings in the oven for 30 minutes, flipping them half way through to let them brown evenly.
Bring the marinade in the sauce pan to a gentle simmer on medium high heat and leave to simmer for 5 minutes until it has begun to thicken and can easily coat the back of a spoon.
Once the wings are done cooking remove them from the oven and generously brush them with the thickened sauce. Transfer the wings to a serving place and garnish with the sesame seeds and scallions before serving.