Place wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder, onion powder, and baking powder over the wings. Toss thoroughly to coat each piece evenly. Let rest in the refrigerator for 20–30 minutes (or up to 2 hours) to allow seasoning to penetrate and baking powder to help crisp the skin.

Cooking the Wings

Preheat

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly oil the rack or spray with nonstick spray.

Arrange

Arrange the seasoned wings in a single layer on the wire rack, skin-side up, leaving space between pieces for air circulation.

Bake

Bake for 25 minutes, then flip each wing and continue baking for another 12–18 minutes until the skin is deep golden and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For extra crispness, broil for 1–2 minutes watching closely to avoid burning.

Honey Glaze

Make the glaze

While the wings bake, combine honey, soy sauce, rice vinegar, grated ginger, minced garlic, and sriracha in a small saucepan over medium-low heat. Stir to combine and bring to a gentle simmer (do not boil vigorously).

Thicken

Mix cornstarch with cold water to make a slurry. Add the slurry to the simmering glaze and stir continuously for 1–2 minutes until the glaze thickens slightly and becomes glossy. Remove from heat and set aside.

Finishing & Garnish

Toss in glaze

Transfer the hot wings to a large clean bowl. Pour about three-quarters of the warm glaze over the wings and toss gently to coat each wing evenly. Reserve the remainder of the glaze for serving or additional brushing.

Optional pan-sear (for extra sheen)

If you want a slightly stickier finish, heat neutral oil in a large skillet over medium-high heat. Add coated wings in batches and sear for 30–45 seconds per side, spooning glaze over them, just to caramelize the glaze. Return wings to a platter.

Garnish & serve

Place wings on a serving plate, sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with lemon or lime wedges on the side and the reserved glaze for dipping.