Rinse, pat dry chicken wingettes and place in a single layer in a rimmed tray (suitable for marinating).

Set aside.

Mix coconut aminos, sweetener, molasses (optional), ginger, garlic, sesame oil, rice vinegar and cayenne pepper in a medium bowl.

Taste for seasoning and if need be add a pinch of kosher salt and adjust acidity with rice vinegar.

Pour half of the sesame seasoning over the chicken and reserve the rest.

Cover chicken, refrigerate, and marinate for at least two hours (preferably overnight!).

Place oven rack in the upper third of the oven and preheat oven to 425°F/220°C.

Line a rimmed baking tray with aluminum foil and lightly oil it.

Place marinated chicken, along with the juices, in the prepared tray.

Roast until cooked through, 35-40 minutes, flipping the wings half way through.

Make the glaze while the wings are cooking.

Place reserved marinade in a saucepan with 1/4 cup water and simmer for 15-20 minutes.

Sieve out the ginger and garlic pieces and return to saucepan.

If paleo and using honey, you can go ahead and skip the next step as your glaze will have reduced already.

Once the glaze is simmering again, dissolve the arrowroot (or thickener of choice) in a couple tablespoons of water (i.e.

make a slurry!).

Pour the slurry into the sauce and mix until thoroughly combined.

Continue to simmer until just thickened (the arrowroot will break down if overcooked).

Keep in mind that the glaze will continue to thicken once off the heat.

Pour the sesame glaze over the wings once they're cooked through and deep golden.

Serve right away topped with sesame seeds and scallions.