1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
2. In a large bowl, toss the chicken wings with salt, black pepper, and baking powder. The baking powder helps to achieve a crispy skin.
3. Arrange the wings in a single layer on the wire rack. Bake for 45-50 minutes, flipping halfway through, until they are golden brown and crispy.
4. While the wings are baking, prepare the sauce. In a small saucepan over medium heat, combine honey, soy sauce, minced garlic, sriracha, and apple cider vinegar. Stir occasionally until the mixture comes to a simmer.
5. Add the cornstarch slurry to the saucepan, stirring constantly until the sauce thickens and becomes glossy, about 2-3 minutes. Remove from heat.
6. Once the wings are done, transfer them to a large bowl. Pour the sauce over the wings, tossing to coat them evenly. For that extra touch, sprinkle with sesame seeds and green onions.

One of my fondest memories is watching my abuela add a pinch of this or a dash of that — trust your instincts with the sauce, and adjust the flavors to your liking.