Toss the 2 lbs wings with the 1 tbsp baking powder, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp white pepper. Spread on a wire rack set over a baking sheet. Preheat oven to 425°F (220°C).

Bake for 45 minutes, flipping the wings at the 20-minute mark, until the skin is deep golden and bubbled.

While the wings bake, combine the 1/2 cup honey, 1/4 cup sweet chili sauce, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp chili garlic sauce, 1 tsp grated ginger, and 2 cloves minced garlic in a small saucepan over medium heat. Simmer for 3 minutes. Stir in a slurry of 1 tsp cornstarch and 1 tbsp cold water and cook for 1 minute until glossy. Remove from heat and stir in 1 tsp sesame oil.

Transfer wings to a large bowl, toss with two-thirds of the sauce, then return to the rack and bake for 5 more minutes at 425°F (220°C) to set the glaze.

Pile the wings on a platter, drizzle with remaining sauce, and top with 1 tbsp sesame seeds and sliced 2 green onions. Serve immediately.