Set oven to 400, coat the wings thoroughly in arrowroot starch lightly dust of if it gets too cakey- just a thin layer everywhere. Take a baking pan and line it with parchment paper and add your baking rack on top. This way you get crispy all over! Bake the chicken for 50 minutes. 

While baking your wings, pit and chop the dates and add to water in a small saucepan. Heat to a boil for a minute or two. Seed and mince the Thai chili's, if you'd like less or more add them in. Turn to low for another 5 minutes. 

In a blender carefully pour the hot mix in, hold the lid down with a kitchen towel to be safe and blend the mix until its smooth. Pour back into the saucepan. On med low reduce the mixture by half stirring occasionally. Your looking for a thickness like bbq sauce, once you're there keep on warm till ready.

Quarter the limes, dice the green onion - leave the lower white part for another dish. Get your sesame seeds ready - have a large bowl out to mix it all with your wings. 

Chicken's coked! Ok, now gently remove from the rack and drop in the bowl, add the sauce, 2/3 of the onion, and 1 T sesame seeds gently mix together until sauce is covering every dang section of those wangs! Pour into a serving bowl, top with the last bits of green onion and sprinkle the sesame seeds to garnish - enjoy!