Season the chicken wings with salt and pepper. Place on a rimmed baking sheet, over a rack if you have one, and bake for one hour, until the skin is golden brown and crisp.
While the wings are cooking, place the coconut aminos in a large skillet over medium heat. Simmer for 8 to 10 minutes, until it thickens enough to coat the back of a spoon. Scrape the thickened aminos into a bowl and stir in the vinegar, sesame oil, fish sauce, red pepper flakes, garlic powder, and ginger powder.
Toss the wings with the teriyaki sauce, garnish with sesame seeds, and serve!