Pat the duck wings very dry with paper towels. If whole, split at the joint into drumette and flat; leave wingtips on or remove per preference. Place wings in a large bowl or zip-top bag.

Make the marinade by combining kosher salt, black pepper, garlic powder, onion powder, soy sauce, rice vinegar, honey and sesame oil in a small bowl. Whisk until combined.

Pour the marinade over the wings and mix to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours. (Short marinate lets flavors penetrate without drawing too much moisture.)

Crisping & coating

Remove the wings from the refrigerator 15–20 minutes before cooking so they come closer to room temperature. Preheat oven to 425°F (220°C) if roasting, or heat oil in a deep heavy skillet or pot to 350°F (175°C) if frying.

After marinating, transfer wings to a wire rack set over a rimmed baking sheet and let excess marinade drip off for 5–10 minutes. Blot any remaining surface moisture with paper towels. This step improves crisping.

Toss the wings lightly with baking powder and cornstarch so they are evenly coated. The baking powder raises skin pH and helps browning; cornstarch adds a crisp crust. Shake off any excess.

Oven method (crispy roasted wings)

Arrange wings skin-side up on a wire rack set over a baking sheet (do not overcrowd). Roast in the preheated 425°F (220°C) oven for 25–30 minutes, then flip and roast another 10–15 minutes or until skin is deeply golden and crisp and internal temperature at the thickest part reads 165°F (74°C). For extra crispness, broil 1–2 minutes at the end watching closely.

Pan-fry / deep-fry method (extra-crisp)

If frying, heat about 1–1.5 inches of oil in a heavy skillet to 350°F (175°C). Carefully add wings in batches without crowding and fry 6–9 minutes until golden brown and crisp, turning once; internal temperature should reach 165°F (74°C). Transfer to a paper towel–lined tray to drain and rest 2–3 minutes between batches. For deeper crisp, fry twice: first at 325°F (160°C) until cooked through (~6–8 min), drain and rest 3 minutes, then increase oil to 375°F (190°C) and flash-fry 60–90 seconds until very crisp.

If using the oven but want a finish with more shine, you can still quickly sear skin-side down in a hot skillet with 1–2 tablespoons oil for 1 minute after roasting to further crisp patches.

Finishing sauce (optional)

While wings rest, make the sauce by combining hoisin, chili paste (or sriracha), rice vinegar and water in a small saucepan. Warm over low heat until slightly thickened and glossy, about 2–3 minutes, stirring.

Toss the hot wings in the sauce until evenly coated (or brush the sauce on). Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately.

If you prefer plain crispy wings, serve without sauce and offer hoisin or your favorite dipping sauces on the side.