Prepare a baking sheet. Preheat the oven to 400 F. Line a large baking sheet with foil and place an oven-safe cooling rack on top. Cooking the chicken on top of the cooling rack will help the wings ventilate and crisp up without frying, so don’t skip this step! 

Prepare chicken wings. Pat the wings dry with paper towels and place them in a large bowl. Sprinkle evenly with baking powder and toss to coat. 

Drizzle with olive oil and sprinkle evenly with kosher salt and cracked black pepper. 

Bake! Transfer wings to a rack on a prepared baking sheet. Bake for 45-50 minutes, flipping the chicken wings half way through cooking time. 

While the wings are baking, prepare the sauce. In a small saucepan whisk together honey, soy sauce, water, sesame oil, sriracha, corn starch, garlic, ginger and 2 tbsp green onions. Heat on medium-high, whisking constantly until mixture is at a strong simmer. Reduce heat to low and cook until sauce has thickened, about 3-4 minutes. 

When the wings are finished baking, toss with sauce to combine. Garnish with green onions and sesame seeds before serving.