Prepare the Wings:

1. Preheat Oven: Preheat oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top. Spray rack with cooking spray.
2. Dry Wings Thoroughly: Pat chicken wings completely dry with paper towels. This is crucial for crispy skin—any moisture prevents crisping.
3. Coat with Cornstarch: In a large bowl, toss wings with cornstarch, salt, and pepper until evenly coated. The cornstarch creates extra-crispy skin.
4. Arrange on Rack: Place wings on the prepared rack in a single layer, not touching. Spray lightly with cooking spray or brush with oil.
5. Bake: Bake for 40-45 minutes, flipping once halfway through (at 20-22 minutes), until wings are golden brown and crispy. The internal temperature should reach 165°F.

Make the Chinese Glaze:

6. Combine Sauce Ingredients: While wings bake, combine soy sauce, honey, rice wine, garlic, ginger, sesame oil, and red pepper flakes (if using) in a small saucepan.
7. Simmer: Bring to a simmer over medium heat. Cook for 2-3 minutes, stirring frequently, until fragrant.
8. Thicken: Add cornstarch slurry (cornstarch mixed with water) and stir continuously. Simmer for 1-2 minutes until sauce thickens to a glaze consistency. Remove from heat.

Toss and Serve:

9. Coat Wings: Transfer hot, crispy wings to a large clean bowl. Pour glaze over wings and toss thoroughly to coat every piece.
10. Garnish and Serve: Transfer to serving platter, garnish with sliced green onions and sesame seeds. Serve immediately while hot and crispy.