Use a paper towel to pat the wings very dry. Place them in a large bowl or gallon-size disposable zip-top bag. Sprinkle the starch, salt, pepper, and garlic powder over the wings and stir with a rubber spatula until they are all evenly coated. Or, if using a zip-top bag, seal and shake to coat (my preferred method).

Preheat oven to 425°F with racks in the upper-middle and lower-middle positions. Line 2 half-sheet pans with foil. Place parchment paper over the foil and set aside.

Divide the wings between the lined sheet pans, leaving room between each wing so they can crisp. Brush the tops of the wings lightly with oil. Place the sheet pans in the oven and bake for 35-45 minutes, until golden. Halfway through cooking, rotate the pans in the oven and use tongs to flip the wings.

While the chicken is baking, combine the sauce ingredients in a saucepan and bring to a low boil over medium to medium-high heat.

Reduce heat and simmer for about 8 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir the sauce frequently. (I like to use a small rubber spatula to clear the sides of the saucepan.)

Use tongs to carefully remove wings from the baking sheets and transfer them to a large bowl. (Don't turn off the oven, as you'll be cooking the wings again after glazing them.)

Toss the wings with the sauce to fully coat. Return the wings to the lined sheet pans and baste the tops with any sauce remaining in the bowl.

Bake the glazed wings for 5 minutes. Flip them, baste them again with any sauce remaining in the bowl, and continue baking for 4-5 minutes longer, until the glaze is caramelized. Watch them closely so the sugars don't burn.

Transfer the wings to a large platter. Sprinkle with toasted sesame seeds and scallions. Serve hot with plenty of napkins!