Pat chicken dry with paper towels. Arrange on a baking sheet (touching is fine), cover with paper towels and place in the refrigerator for several hours to dry them out. Overnight is ideal. If you don't have the time, you can skip this step, just be sure to pat them as dry as possible with the paper towels.

Cover a large baking sheet with foil and top with a baking rack. Spray the rack over the baking sheet with nonstick cooking spray.

Preheat the oven to 450°F.

In a large bowl, whisk together flour, baking powder and seasonings. Add chicken and toss to coat with the flour mixture. Shake off excess.

Arrange chicken on the rack, close together but not touching.

Bake for 30-35 minutes, rotating the baking sheet about halfway through. You do not need to flip the chicken. NOTE – if they don’t look crispy right away, give them a few more minutes. But they will get crispier as they cool.

While the chicken is cooking, make the sauce. Add all sauce ingredients into a small saucepan and bring to a boil. Reduce heat to low, and continue to simmer for 10 minutes, stirring frequently, until thickened (it should coat the back of a spoon).

Transfer crispy wings to a large bowl. Pour the sauce over the wings and toss to coat. Then place the drumettes back on the baking rack and into the oven for another 10 minutes. Garnish with sesame seeds and thinly sliced green onions.