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Make the marinade: In a small saucepan, combine the soy sauce, water, brown sugar, rice wine vinegar, scallions, garlic, sesame oil, and ginger. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and let cool completely.
Cut the wings into three pieces through the joints. Discard the wing tips, or save for chicken stock. Transfer the chicken drumettes and flats to a large resealable plastic bag or a bowl.
Pour the marinade over the chicken wings and turn to coat. Seal the bag and refrigerate for at least 6 hours, or overnight.
When ready to cook, set the Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
Drain the wings, discarding the marinade. Place the wings directly on the grill grates. Close the lid and cook, turning once, until the skin is brown and crisp and the meat is no longer pink at the bone, 45-50 minutes.
Remove the wings from the grill. Sprinkle with the sesame seeds, then serve. Enjoy!