Line baking sheet with aluminium foil. This step is optional, but it helps to reduce a messy cleanup!
Place a wire rack on the baking sheet and line the rack with chicken wings. Season wings with a sprinkle of sea salt. (You can also place the chicken wings directly on the baking sheet, however using the rack helps to cook them evenly on all sides.)
Transfer the chicken wings to the oven and cook for 35-40 minutes until crispy and cooked thru.
While the chicken wings are baking, begin the sauce. Add the honey, coconut aminos (or soy sauce), sesame oil, ginger, garlic and salt to a small saucepan. On a low heat, cook the sauce, you are looking to reduce the sauce a little to that it becomes rich and sticky.
When the chicken wings are done cooking, remove them from the oven. Transfer the sauce to a large bowl, add the chicken wings and toss them in the sauce.
Once the wings are well coated, return them to the baking sheet (wire rack removed), and cover them with any remaining sauce.
Turn the oven to broil, and transfer the wings back into the oven to broil for another 3-5 minutes. Keep a watchful eye on them to ensure that they do not burn, however you are looking to help crisp up the skin in the sauce.
Once complete, transfer the wings to a bowl and serve with carrot sticks and celery.