Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and set a wire rack on top to allow for even air circulation while the wings bake.

In a small bowl, whisk together the baking powder, kosher salt, black pepper, and smoked paprika until well combined.

Place the chicken wing sections in a large mixing bowl. Sprinkle half of the baking powder mixture over the wings and toss thoroughly to coat. Add the remaining mixture and toss again to ensure all the wings are evenly coated.

Arrange the coated wings in a single layer on the wire rack over the prepared baking sheet, spacing them out to allow air to circulate.

Bake the wings in the preheated oven for 20 minutes. Flip the wings and bake for another 20 minutes. Flip them once more and continue baking for an additional 15 minutes, or until they are browned, crisp, and cooked through. Once done, transfer the wings to a large clean bowl.

To make the glaze, whisk together the honey, sriracha sauce, seasoned rice vinegar, and sesame oil in a bowl until the mixture is smooth and well combined. Pour the glaze over the hot wings and toss to coat them completely.

Transfer the glazed wings to a serving platter and finish by sprinkling sesame seeds over the top before serving.