Heat the oven to 220 C / 425 F. Set a wire rack inside a rimmed sheet pan and lightly coat the rack with oil.

Pat wings dry with paper towels, then place them in a large mixing bowl. Add the baking powder, salt, pepper, garlic powder, and oil. Toss until every wing is evenly coated.

Arrange wings in a single layer on the wire rack, skin side up, leaving a small gap between each piece.

Bake for 20 to 22 minutes until the skin is golden and starting to blister at the edges.

Flip each wing and bake for another 5 minutes until the underside is also lightly crisp.

While the wings bake, combine honey, sriracha, soy sauce, rice vinegar, garlic, and ginger in a small saucepan over medium heat.

Stir and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon.

Remove from heat and stir in the butter until melted and the glaze turns glossy.

Transfer baked wings to the mixing bowl. Pour most of the glaze over them and toss with tongs until fully coated.

Return glazed wings to the wire rack. Switch oven to broil on high. Broil for 2 to 3 minutes until the glaze bubbles and chars very slightly at the edges. Watch closely to avoid burning.

Check that an instant-read thermometer inserted into the thickest piece reads 74 C / 165 F. Transfer wings to a platter, drizzle with remaining glaze, and scatter spring onions and sesame seeds on top. Serve with lime wedges.