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Preheat oven to 450F.
Bring a large pot of water up to a bubble and par-cook the chicken for about 5 minutes. Drain and pat dry.
Whisk together the preserves, orange juice and zest, Tamari, sesame oil, ginger and salt in a medium saucepan. Bring to a boil over high heat and cook until reduced until syrupy and a glaze, about 7-8 minutes. Remove from heat.
Place the wings onto a baking pan and roast for 15-20 minutes, or until golden brown and crispy.
Transfer the wings to a large bowl then pour sauce over top and toss.
Sprinkle the coated wing with scallions and sesame seed for garnish. Serve with lime wedges.