Preheat the oven to 275 degrees and fit a foil lined baking sheet with a rack.

Pat the wings dry with paper towels and sprinkle lightly with salt.

Whisk together flour and baking powder in a shallow dish. Dredge each wing with flour mixture and place on baking rack.

Bake the wings in the oven at 275 degrees for 20 minutes and then turn the oven up to 425 and bake for an additional 35-45 minutes until wings are crispy, golden and cooked through.

While the wings are baking, make the sauce. In a small saucepan whisk together oil, garlic, ginger, soy sauce, sweet chili sauce, honey, brown sugar, rice vinegar and lemongrass paste if using. Bring the mixture to a simmer over low heat. In a separate bowl whisk together cornstarch and cold water to make a slurry.

Once the sauce is simmering, add in the cornstarch slurry and whisk until the sauce thickens. It should coat the back of a spoon and be dark in color. Remove from heat and set aside. If the sauce is too thick, just thin it out with extra water one tablespoon at a time. Check for seasoning and whisk in sriracha to taste.

When the wings are done, use tongs to place them in a large bowl. Pour sauce onto wings and toss in the bowl to thoroughly coat.

Transfer to serving dish and sprinkle with sesame seeds and thinly sliced scallions (green parts only)

Serve immediately