Place wings in a large bowl. Sprinkle kosher salt, black pepper, and baking powder over the wings. Toss with your hands or tongs until wings are evenly coated. Baking powder helps the skin crisp in the oven.

Arrange wings spaced in a single layer on a wire rack set over a rimmed baking sheet (or on a parchment-lined sheet if you don’t have a rack). For best results, refrigerate uncovered for 30 minutes to 2 hours to dry the skin further (optional).

Cooking

Bake until crisp

Preheat oven to 425°F (220°C). If wings were refrigerated, let them come close to room temperature (10–15 minutes). Place the baking sheet with the wire rack in the preheated oven and bake for 25 minutes. Flip each wing and continue baking another 10–15 minutes until skin is golden and crisp and internal temperature reaches 165°F (74°C). Total bake time ~35–40 minutes depending on size.

Alternative: To fry, heat neutral oil in a deep pot to 350°F (175°C). Fry wings in batches for 8–10 minutes until golden and cooked through. Drain on paper towels, then proceed to sauce step.

Sauce (Honey-Soy Glaze)

Make the glaze

While the wings bake, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and chili flakes (if using) in a small saucepan over medium-low heat. Stir and bring to a gentle simmer for 2–3 minutes to meld flavors.

Thicken glaze

Mix the cornstarch with the cold water to make a slurry. Whisk the slurry into the simmering sauce and cook another 30–60 seconds until the sauce slightly thickens and becomes glossy. Remove from heat and set aside. The sauce should be pourable but cling to the wings.

Taste and adjust: add a little more honey for sweetness, vinegar for brightness, or soy for saltiness.

Finish & Serve

Toss wings in glaze

When wings are crisp and hot, transfer them to a large bowl. Spoon the warm glaze over the wings and toss gently to coat each piece evenly. For extra sticky glaze, return coated wings to the hot oven for 2–3 minutes or place briefly under a hot broiler for 1 minute, watching closely so the glaze doesn’t burn.

Plate and garnish with toasted sesame seeds, chopped scallions, and lime wedges. Serve immediately.