Preheat your oven to 400°F with the oven rack in the top position. Line a baking sheet with foil and place a wire rack on top.
Grab your wings. If you have whole wings, break them down by slicing through the joint between the tip and the wing using a sharp chef’s knife. Place the tips in a sealed bag or container for bone broth later.
Once separated, place the wings in a large bowl and season with salt and pepper. Toss to ensure even seasoning.
Arrange the seasoned wings in a single layer on the wire rack. Bake for 50 minutes or until crispy, rotating the tray halfway through.
While the chicken is cooking, prepare the sauce by heating coconut oil in a saucepan over medium heat. Add minced ginger and garlic, cooking until fragrant.
Pour in the remaining sauce ingredients and bring to a simmer, reducing the sauce by about one-third.
Once reduced, transfer the sauce to a large mixing bowl and set aside.
Toast cashews in a frying pan over medium heat until golden brown.
Check the chicken for crispiness, then toss the cooked wings in the sauce, ensuring they’re well coated.
Garnish with sesame seeds, scallions, and toasted cashews before serving.
