Preheat oven to 450ºF. Line a large rimmed sheet pan with parchment paper. Place the wings on the prepared pan and season with a couple of generous pinches of salt and pepper all over the chicken. Then arrange in a single layer, skin side up. Roast the chicken for 30 minutes, until the skin looks slightly charred and the chicken is cooked part way through.
While the chicken is cooking, mix the Dynasty Bead Molasses Sauce, sugar, orange juice, vinegar, garlic, cayenne and and a teaspoon of salt in a small saucepan and bring to a boil, stirring often to dissolve the sugar. Lower the heat so that the mixture is at a low simmer and let cook for another 15 minutes, until it has reduced and is a thick sort of syrup.
Pour the syrup over the wings and toss them to coat, arranging them in a single layer again. Return to the oven and cook for 10 minutes. Then remove and spoon the syrup over the wings to coat them and cook for another 10 minutes. Repeat once more. Wings should look caramelized and slightly blackened.
Transfer to a serving platter, garnish with sesame seeds and enjoy!
