Teriyaki Chicken Wings

0 Preheat the oven to 400 F.
1 Season the chicken wings with salt and pepper. Place on a rimmed baking sheet, over a rack if you have one, and bake for one hour, until the skin is golden brown and crisp.
2 While the wings are cooking, place the coconut aminos in a large skillet over medium heat. Simmer for 8 to 10 minutes, until it  thickens enough to coat the back of a spoon. Scrape the thickened aminos into a bowl and stir in the vinegar, sesame oil, fish sauce, red pepper flakes, garlic powder, and ginger powder.
3 Toss the wings with the teriyaki sauce, garnish with sesame seeds, and serve!