Heat the oven to 425°F (220°C). Line a large baking sheet with foil or parchment, place a wire rack over it, and lightly grease the rack.

Pat the chicken wings very dry with paper towels. Toss them evenly with baking powder, kosher salt, and black pepper.

Arrange the wings in a single layer on the rack without crowding. Bake for 20–25 minutes, turn, and bake for another 15–20 minutes until browned, crisp, and cooked through.

While the wings bake, combine honey, soy sauce, garlic, and rice vinegar or lemon juice in a small saucepan. Simmer gently for 3–5 minutes without allowing the sauce to boil aggressively.

For a thicker glaze, stir together the cornstarch and cold water, add the slurry to the saucepan, and cook for about 1 minute until glossy and lightly thickened.

Toss the baked wings with the warm sauce. For a more caramelized finish, return them to the oven for 3–5 minutes and watch closely.

Garnish with green onions, toasted sesame seeds, or red pepper flakes. Serve immediately while the wings are hot and crisp.