In a small saucepan whisk together the liquid aminos, vinegar, honey, garlic and ginger.
Bring to a simmer over medium-high heat, stirring occasionally until reduced by half and starting to thicken, about 30 minutes.
Strain through a sieve and discard solids. You should have about 2/3 cups of sauce.
Transfer sauce to large mixing bowl.
Arrange chicken wing pieces on a jelly roll pan covered in foil and sprayed with non-stick cooking spray.
Bake 30-35 minutes until golden, crisp and cooked through.
Transfer wings to sauce bowl and drain fat from pan.
Toss wings until well coated by sauce and most of sauce is absorbed, about 3-5 minutes.
Sprinkle with sesame seeds and green onions to serve.