Preheat oven to 400°F and line a baking sheet with parchment paper.
Pat chicken wings dry with a paper towel and season with sea salt and black pepper.
Roast wings for 35-40 minutes, flipping halfway through, until the skin is golden and crispy.
While wings roast, whisk honey, tamari, sesame oil, minced garlic, grated ginger, and rice vinegar in a small saucepan over medium heat.
Simmer the sauce for 3-5 minutes until it thickens into a glossy, sticky glaze.
Steam broccoli florets for 4-5 minutes until tender-crisp and bright green.
Toss the hot wings in the honey-garlic glaze until fully coated.
Serve wings immediately topped with sesame seeds alongside the steamed broccoli.