Prepare the Wings:

1. Preheat Oven: Preheat oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire cooling rack on top. Spray rack generously with cooking spray.
2. Dry Wings Thoroughly: Pat chicken wings completely dry with paper towels. This is the most crucial step for crispy skin—any moisture prevents proper crisping. Let wings air-dry for 5-10 minutes if time allows.
3. Season Wings: In a large bowl, toss wings with baking powder, salt, and pepper until evenly coated. Make sure every wing is covered with the baking powder mixture.
4. Arrange on Rack: Place wings on the prepared rack in a single layer, ensuring they don’t touch each other. Space them out for maximum air circulation.
5. Bake: Bake for 40-45 minutes, flipping once halfway through (at about 20-22 minutes), until wings are golden brown, crispy, and reach an internal temperature of 165°F.

Make the Honey Garlic Sauce:

6. Combine Ingredients: While wings bake, combine honey, soy sauce, minced garlic, butter, vinegar, ginger (if using), and red pepper flakes (if using) in a small saucepan.
7. Simmer: Bring to a simmer over medium heat, stirring frequently. Cook for 5-7 minutes until sauce thickens slightly and reduces by about ¼. The sauce should coat the back of a spoon. Remove from heat.

Toss and Serve:

8. Coat Wings: Transfer hot, crispy wings to a large clean bowl. Pour honey garlic sauce over wings and toss thoroughly to coat every piece.
9. Caramelize (Optional): For extra caramelization, return sauced wings to the baking sheet and broil for 2-3 minutes, watching carefully to prevent burning.
10. Garnish and Serve: Transfer to serving platter, garnish with sesame seeds, sliced green onions, and fresh cilantro. Serve immediately while hot and sticky.