Pat the 12 chicken wings dry with paper towels. If whole wings are provided, separate each into flats and drumettes, discarding wing tips or saving for stock.

In a large bowl combine 3 tbs soy sauce, 2 tbs honey, 1 tbs rice vinegar, 1 tsp grated ginger, 2 minced garlic cloves, 1 tsp sesame oil, 1 tsp black pepper and 1/2 tsp kosher salt. Whisk until honey is mostly dissolved.

Add the wings to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. For best flavor, marinate 2–4 hours but no more than 6 hours to avoid texture changes from the soy.

Coating & Crisping

Remove wings from refrigerator about 15 minutes before cooking to take off chill. Preheat oven to 200°C / 400°F if finishing in oven, or prepare frying station (deep skillet) for shallow frying: add about 1 cup neutral oil to a 10–12" skillet and heat to 350°F (175°C).

In a shallow bowl or large zipper bag combine 1/2 cup cornstarch and 1/2 tsp baking powder. Toss each marinated wing lightly in the cornstarch mixture to coat evenly, shaking off excess. Let coated wings rest on a wire rack for 5 minutes to help the coating adhere.

Frying method (crisp exterior)

When oil reaches 350°F (or is shimmering but not smoking), carefully add wings in a single layer without overcrowding (work in batches if needed). Fry 6–8 minutes, turning once, until skin is golden and crisp and internal temperature reaches 74°C / 165°F. Transfer to a paper towel–lined tray or wire rack.

Oven-finish method (less oil)

Alternatively, spritz or brush lightly with 1 tsp oil/cooking spray and place on a wire rack over a baking sheet. Bake at 400°F (200°C) for 30–35 minutes, flipping once halfway, until crisp and golden and internal temp is 74°C / 165°F. For extra crispness, broil 1–2 minutes at the end, watching closely.

Glaze & Garnish

While wings finish cooking, stir together 1 tbsp honey and 1 tsp soy sauce in a small bowl. Warm slightly (10–15 seconds) in microwave or in a small saucepan over low heat to thin the honey so it will glaze evenly.

Place cooked wings in a clean bowl. Pour the warm honey-soy glaze over the wings and toss gently to coat each piece. Arrange on a platter.

Sprinkle 1 tsp toasted sesame seeds and 1 tbsp thinly sliced scallions over the wings. Serve with lemon or lime wedges to squeeze over if desired.