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1
Preheat oven to 425 degrees.
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2
Line a baking sheet with 1 inch sides with aluminum foil.
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3
In a large bowl season the chicken wings with the Essence, salt and white pepper and toss to thoroughly coat.
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4
Spread the wings in baking dish evenly and roast until browned, about 35 minutes.
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5
While the wings are baking combine the remaining ingredients except sesame seeds and diaganolly sliced green onions in a large skillet.
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6
Heat over medium-high heat and bring to a boil.
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7
Stir occasionally until the sugar is dissolved and the liquid has reduced to a syrup, about 30 minutes.
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8
Remove from heat and cover to keep warm until ready to use.
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9
Place the wings in a large heat-proof bowl.
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10
Drizzle half (reserve remaining half) of the sauce over the wings and toss to coat well.
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11
Sprinkle the sesame seeds over the wings and toss again.
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12
Place a wire cooling rack inside a large baking sheet lined with foil and arrange the coated wings on top of the rack.
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13
Return the pan to the oven and bake an additional 20 to 25 minutes or until cooked through and crispy.
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14
Arrange the wings on a serving platter and top with the diagonally sliced green onions.
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15
Sprinkle with Kosher salt and serve immediately with the remaining sauce on the side.
