Preheat oven to 425°F (220°C) with a wire rack set over a lined baking sheet. Toss the 2 lbs wings with 1 tbsp baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Arrange in a single layer on the rack.

Bake for 40 to 45 minutes, flipping once at the 20-minute mark, until the skin is deep golden and crisp.

While wings finish baking, combine the 3 tbsp soy sauce, 3 tbsp hoisin sauce, 2 tbsp rice vinegar, 2 tbsp honey, 2 tsp chili garlic sauce, 3 cloves minced garlic, and 1 tsp grated ginger in a small saucepan over medium heat. Simmer 3 minutes, then stir in the 1 tsp cornstarch mixed with 1 tbsp cold water. Cook 1 to 2 minutes until thick, then remove from heat and stir in 1 tbsp sesame oil.

Toss the hot wings in the sauce, plate them, and top with 2 tsp sesame seeds and sliced 2 green onions.