In a 5-quart slow cooker, stir together 2 cups of the pineapple juice (reserving the rest for later) along with the coconut aminos, garlic, ginger, sesame oil, and sea salt until well combined.

In a separate small bowl, whisk together the tapioca flour and the remaining ¼ cup of pineapple juice until smooth. Stir into the slow cooker with the other sauce ingredients.

Place the wings on paper towel and place more paper towel on top. Pat the wings until they are as dry as possible.

Place the wings on a large plate or cutting board. In a small bowl, mix together the 5-spice and red pepper flakes. Sprinkle half the mixture on the wings evenly and rub it into each wing. Flip the wings and repeat on the other side with the remaining spices.

Transfer the chicken wings to the slow cooker with the sauce and cook on high for 2-3 hours.

Once cooked, line a large baking sheet with parchment paper and place the wings on it in a single layer. Turn your oven on to high broil and place the oven rack in the third from top position.

Before you broil the wings, pour the sauce from the slow cooker into a large pot on stovetop and bring to a boil over high heat. Boil for 3 minutes and stir constantly. Then, reduce the heat to medium and simmer, stirring frequently, until the sauce reduces by half (about 15 minutes). Once reduced, remove from the heat to cool and slightly thicken some more.

While the sauce simmers, broil the wings.

Using a basting brush, generously rub some of the simmering sauce over all the wings. Place into the oven and broil for 5 minutes. Remove from the oven, generously baste again, and broil an additional 4-5 minutes until browned and sticky.

Flip the wings over, generously baste, and repeat the process again, making sure to baste halfway through cooking time again.

Once the wings are sticky, garnish with chopped cilantro, green onion, and sesame seed. Serve with the reduced sauce for dipping.