Thoroughly dry the chicken wings using paper towels, then place them in a large mixing bowl or a resealable plastic bag. Sprinkle them with cornstarch, garlic powder, salt, and pepper. Mix thoroughly with a spatula or shake the sealed bag until the wings are evenly coated.

Preheat the oven to 425°F, positioning racks in the upper-middle and lower-middle slots. Line two sheet pans with foil, then layer parchment paper over the foil.

Distribute the wings evenly between the prepared pans, ensuring space around each piece for proper crisping. Lightly brush the tops with vegetable oil. Bake for 35-45 minutes, flipping the wings halfway through and rotating the pans to ensure even cooking.

While the wings bake, combine honey, soy sauce, water, minced garlic, grated ginger, and cornstarch in a saucepan. Bring the mixture to a gentle boil over medium heat. Lower the heat and simmer, stirring frequently, for about 8 minutes until the sauce thickens enough to coat the back of a spoon.

Once the wings are baked, transfer them to a large bowl using tongs. Toss the wings with the prepared sauce until they are fully coated. Return them to the baking sheets and brush any remaining sauce over the tops.

Bake for an additional 5 minutes, then flip and baste again. Continue baking for another 4-5 minutes until the glaze is caramelized. Keep a close eye on the wings to avoid burning.

Transfer the finished wings to a serving platter. Garnish with sesame seeds and sliced scallions. Serve hot with plenty of napkins for a finger-licking experience.