Separate chicken wings into flats and drumettes

Make the marinade by combining orange juice, coconut aminos, rice vinegar, sriracha, sesame oil, orange zest, ginger and garlic in small mixing bowl

Pour marinade over chicken, toss to coat and allow to sit in the refrigerator for 3-4 hours

Preheat the oven to 400F and line a baking sheet with wire rack with some tinfoil to catch the wing drippings

Arrange the chicken wings on the wire rack and save the marinade and put to the side

Use a silicone basting brush to brush the wings with egg whites on top and bottom and season on all sides with salt and pepper

Place in the oven to bake for 20 mintues then flip and bake for an additional 20 minutes

When the wings are almost finished baking, add the marinade to sauce pan and heat over medium until the sauce bubbles

Reduce the heat to a medium low and allow the sauce to simme for 8-10 minutes - the sauce will reduce and thicken

Remove the wings from the oven and brush on all sides with the thickened marinade sauce

Garnish with fresh cut green onion and sesame seeds and enjoy!