Preheat the oven to 425°F. Prepare sheet pan by lining with foil and placing a wire baking rack inside.
Pat the chicken wings dry with a paper towel.
In a large bowl, combine flour, baking powder, garlic, and salt. Add wings and toss to combine.
Arrange the chicken wings in a single layer on baking rack in prepared pan. Bake for 40-45 minutes, or until the outside is crisp and golden brown.
Meanwhile, combine the soy sauce, sesame oil, lime juice, grated garlic, grated ginger, cornstarch, and sriracha in a small saucepan over medium-high heat. Heat, whisking occasionally, until the mixture has thickened and has the consistency of warm caramel sauce— about 5 minutes.
Transfer the sauce to a clean large bowl. Add the hot wings and toss to combine.
Garnish with sesame seeds and green onions, parsley, or cilantro, if desired. Serve immediately.
Baking powder helps to dry out the chicken skin and create a crispier exterior. If you don’t have it, you can leave it out.
Nutrition information is based on 4 servings (3 wings each).
Substitute chicken drumsticks for the wings, if desired. Bake as directed.
For sweet and spicy wings, add 2 teaspoons of honey or brown sugar to the sauce.