Start by preheating your oven to 425°F and line a baking rack with parchment paper. Then place an oven safe wire rack on top of the parchment paper.
Pat the chicken wings dry with a paper towel.
In a large bowl, combine chicken wings, flour, baking powder, garlic, and salt. Toss wings in and combine.
Spread the chicken wings out on the prepared baking rack. Bake them in the preheated oven for 25 minutes then flip the wings, ideally while still in the oven so you don’t lose the heat. After flipping, bake for another 20-25 minutes or until the outside of the wings is crispy.
To make the sauce
When you have about 5-10 minutes before the wings are done, make your sauce. Combine the soy sauce, sesame oil, lime juice, grated garlic, grated ginger, and cornstarch in a small saucepan over medium-high heat. If using siracha, honey, or brown sugar (see notes), add it here as well.
Heat, whisking occasionally, until the mixture has thickened and has the consistency of warm caramel sauce— about 5 minutes.
Transfer the sauce to a large bowl. Add the hot wings and toss to combine.
Garnish with sesame seeds and parsley, if desired.
Make it sweet. Add two teaspoons of honey or brown sugar to the sauce in the saucepan before cooking for a sweeter wing.Make it spicy. Add 1/2 to 1 tsp of siracha to the sauce before cooking depending on how spicy you like your wings. Or make it sweet and spicy by adding both brown sugar (see above) and siracha. Keep the sauce on the stove over low heat to keep warm until the wings are done. Don’t cook it too early or you’ll end up with a congealed mess.Refrigerate wings in an airtight container for up to five days. Place in a cold oven on a parchment lined baking sheet, set to 425 degrees, and let them to come to temperature with the oven for reheating.