Start by drying each chicken wing with paper towels. Press firmly to remove moisture from all sides. This step helps the skin get crispy. After drying, place the wings in a large bowl. Add baking powder, salt, and black pepper. Toss everything together until the wings are coated evenly. Make sure the coating is thin and without clumps.

Place a wire rack on a foil-lined baking sheet. Set the wings on the rack in a single layer, leaving space between each wing. The rack allows hot air to circulate, making the skin crispier.

Preheat the oven to 425°F. Bake the wings for 25 minutes. Then, flip each wing and bake for another 20 to 25 minutes. The skin should be golden and crispy, and the internal temperature should reach 165°F. If the wings are large, add a few extra minutes.

While the wings bake, mix soy sauce, brown sugar, honey, garlic, ginger, mirin, and sesame oil in a small saucepan over medium heat. Stir until the sugar dissolves. When it simmers, add a cornstarch slurry and lower the heat. Stir for 1 to 2 minutes until the sauce thickens.

Remove from the heat. In a large bowl, combine the baked wings with about two-thirds of the teriyaki sauce, then toss until evenly coated. Save the rest for dipping or brushing.

For even stickier wings, return the sauced wings to the rack and place them under the broiler for 2 to 3 minutes. Watch closely, as the sugars can burn quickly. You want a glossy glaze with caramelized edges. Move the wings to a serving plate and sprinkle with sesame seeds and sliced green onions.