Prepare the Wings: Pat the chicken wings completely dry with paper towels. This is a crucial step for crispy skin. In a large bowl, toss the wings with the baking powder, salt, garlic powder, and black pepper. The baking powder helps to raise the skin’s pH, which leads to a crispier texture.

Arrange and Bake: Place a wire rack on a baking sheet. Arrange the seasoned chicken wings on the wire rack in a single layer, making sure there is space between each wing for air to circulate. Bake in a preheated oven at 200°C for 30 minutes.

Prepare the Glaze: While the wings are baking, prepare the glaze. In a small saucepan, combine the Great Honey, soy sauce, rice vinegar, sriracha (if using), and sesame oil. Heat the mixture over medium heat, whisking until it comes to a gentle simmer. Reduce the heat to low and keep warm.

Glaze and Finish: After the wings have baked for 30 minutes, they should be golden brown and crisp. Remove the baking sheet from the oven. Using tongs, transfer the hot wings directly into the saucepan with the Great Honey glaze. Toss gently until each wing is thoroughly coated.

Serve: Transfer the glazed wings to a serving platter. Garnish generously with toasted sesame seeds and sliced green onions. Serve immediately while hot and sticky.