Preheat your oven to 400°F (200°C). Thoroughly pat the chicken wings dry with paper towels to ensure crispiness.

In a large bowl, toss the wings with the baking powder and salt until they are lightly and evenly coated.

Arrange the wings in a single layer on a wire rack set over a foil-lined baking sheet. Bake for 40-45 minutes, flipping halfway through, until the skin is golden brown and very crispy.

About 10 minutes before the wings are done, prepare the sauce. Heat vegetable oil in a large wok or skillet over medium heat.

Add the ground Sichuan peppercorns and dried chilies to the oil. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the chilies.

Add the minced garlic and grated ginger, sautéing for another 30 seconds until aromatic.

Stir in the honey, soy sauce, and rice vinegar. Let the mixture simmer for 3-4 minutes until it thickens into a sticky glaze.

Remove the crispy wings from the oven and immediately transfer them into the wok with the sauce.

Toss the wings vigorously in the sauce until every piece is well coated.

Drizzle with sesame oil, garnish with sliced green onions, and serve immediately.