Preheat oven to 400 degrees. In a small sauce pan stir together the Coconut Aminos, rice vinegar, sesame seed oil, chili paste, garlic, ginger and honey. Bring the mixture to a low boil over medium high heat. Lightly sprinkle in the arrowroot powder while continuously whisking to avoid clumping. Simmer for 3 minutes until the sauce thickens. Add a little more arrowroot powder if the sauce isn’t thick enough.
Rinse and pat dry the chicken wings. Line a baking pan with foil. Place a wire rack on top of it and spray with coconut oil spray. Brush the sauce onto the wings and bake for 20 minutes. Remove the wings from the oven, flip them and brush on more sauce. Bake another 20-25 minutes until the skin is slightly crunchy. If necessary, broil on high for two minutes to get the skin crispy.
Garnish with green onions and sesame seeds.
The sauce is delicious, so if you’re not a fan of wings, consider using it on chicken breasts or meats, adjusting the baking time accordingly.