Begin by patting the chicken wings dry with paper towels for maximum crispiness. In a mixing bowl, combine the wings with cornstarch, salt, and black pepper. Toss until evenly coated.

Preheat your oven to 425°F (220°C). Arrange the seasoned wings in a single layer on a wire rack over a baking sheet. Bake for 40–50 minutes, flipping halfway through, until golden brown and crispy.

If using an air fryer, preheat it to 400°F (200°C). Place the wings in a single layer and air fry for 20–25 minutes, flipping halfway through until they are golden brown.

While the wings are cooking, prepare the glaze. In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Simmer over medium heat for 3–5 minutes until it thickens slightly.

Once cooked, transfer the wings to a mixing bowl. Pour the warm glaze over the wings and toss gently until fully coated. Garnish with sesame seeds and sliced green onions.