Cut the wings into 3 parts (drum, flat, and tip) and save the tips for making chicken stock (they freeze well).
In a large bowl combine the SunButter, honey, oil, tamari, vinegar, and chili garlic sauce. Stir well so everything is fully combined. Add the wings, toss to coat, and let sit at room temperature for 20 minutes. (You can also marinate in the refrigerator for 2-4 hours.)
Preheat the oven to 375 degrees. Transfer the wings to two ungreased 9 by 13 baking dishes in single layers. Bake uncovered for 30 minutes or until the juices in the wings run clear. Sprinkle with salt and sesame seeds. Serve with lime wedges, if desired.