In a large bowl, toss the wings with kosher salt, black pepper and baking powder until evenly coated. The baking powder will help create a crisp skin when baked.

Arrange and bake

Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces. Bake on the middle rack for 25 minutes, then flip each wing and bake for an additional 15–20 minutes until skin is deep golden and crisp (internal temperature should reach 165°F/74°C). For extra crispness, broil 1–2 minutes at the end, watching carefully to avoid burning.

Make the spiced molasses glaze

While wings are baking, combine molasses, brown sugar, soy sauce, apple cider vinegar and hot water in a small saucepan over medium heat. Whisk to dissolve the sugar.

Add grated ginger, minced garlic, smoked paprika, ground cumin, ground cinnamon and crushed red pepper flakes. Stir and bring mixture to a gentle simmer; cook for 3–4 minutes to let flavors meld.

Reduce heat to low and whisk in unsalted butter until melted and incorporated.

Mix cornstarch with cold water to form a smooth slurry, then whisk into the simmering glaze. Cook 1–2 minutes until glaze thickens slightly. Remove from heat. Taste and adjust seasoning — add a pinch of salt or a splash more vinegar if you want more brightness. Keep warm.

Coat and finish

When wings are fully cooked and crisp, transfer them in batches to a large clean bowl. Pour about half the warm molasses glaze over the wings and toss gently to coat each piece evenly. Return coated wings to the rack or a clean baking sheet.

Place glazed wings back in the oven at 400°F (200°C) for 5–7 minutes to set the glaze and make it sticky. Remove and toss with remaining glaze if desired for a heavier coating.

Transfer wings to a serving platter. Sprinkle toasted sesame seeds and sliced scallions over the top. Serve immediately with lemon or lime wedges on the side for a bright squeeze if desired.