Start by using a paper towel to pat the wings very dry. This is crucial for achieving that crispy texture we all love. Place them in a large bowl or a gallon-size disposable zip-top bag.
Sprinkle the cornstarch, salt, pepper, and garlic powder over the wings. Stir with a rubber spatula until they are all evenly coated. If you’re using a zip-top bag, seal it and shake to coat; I find this method works best.
Preheat your oven to 425°F with racks positioned in the upper-middle and lower-middle positions. Line two half-sheet pans with foil, then place parchment paper over the foil and set aside. This will make for easy cleanup later!
Divide the wings between the lined sheet pans, ensuring there’s room between each wing so they can crisp nicely. Brush the tops of the wings lightly with oil to promote browning.
Place the sheet pans in the oven and bake for 35 to 45 minutes, until golden and crispy. Halfway through cooking, rotate the pans and use tongs to flip the wings for even cooking.
While the chicken is baking, combine the sauce ingredients in a saucepan. Bring them to a low boil over medium to medium-high heat, then reduce the heat and simmer for about eight minutes or until the sauce thickens enough to coat the back of a spoon.
Once the wings are done baking, use tongs to remove them from the baking sheets and transfer them to a large bowl. Keep the oven on, as you’ll be cooking the wings again after glazing them.
Toss the wings with the sauce to ensure they are fully coated. Return them to the lined sheet pans and baste the tops with any remaining sauce.
Bake the glazed wings for five minutes. Flip them, baste again with the remaining sauce, and continue baking for another four to five minutes, until the glaze is caramelized. Keep a close watch to prevent burning.
Finally, transfer the wings to a large platter. Sprinkle with toasted sesame seeds and scallions. Serve them hot with plenty of napkins!
