Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top of the sheet.
Pat the chicken wings very dry using paper towels. This step is crucial for crispiness.
In a large bowl, toss the dry wings with baking powder, salt, and pepper until evenly coated.
Arrange the wings in a single layer on the wire rack, ensuring they do not touch.
Bake for 25 minutes.
While the wings bake, prepare the sauce. In a small saucepan, combine honey, soy sauce, rice vinegar, minced garlic, grated ginger, and olive oil. Heat over medium heat, stirring until the mixture simmers and thickens slightly, about 5 minutes. Remove from heat.
After 25 minutes, flip the wings. Return them to the oven and bake for another 15-20 minutes, or until the skin is golden brown and very crisp.
Remove the wings from the oven. Place them in a large, clean bowl. Pour about half of the prepared honey garlic sauce over the wings and toss gently to coat.
Serve immediately with the remaining sauce on the side for dipping.
Notes
For extra crispiness, do not skip the baking powder step. It helps dry out the skin during baking.
Use a wire rack to allow air to circulate completely around the wings, preventing the bottoms from steaming.
If you prefer a thicker glaze, reduce the sauce longer before tossing the wings.