Using a kitchen towel, pat dry chicken wings. Less moisture equals more crispy skin.
In a big mixing bowl or ziplock bag add chicken wings, baking powder, cornstarch, salt and pepper. Toss well so that chicken is coated evenly.
Place a wired rack on a baking tray. Spray cooking oil or brush oil using a pastry brush. ( This step is to prevent wings from sticking to the rack).
Spread the chicken wings in a single layer with skin side up, preferably a little apart.
Bake for 20 minutes. Flip and bake for another 25-30 minutes or until the wings are crispy and brown.
While the wings are in the oven, make the sauce. Add all the ingredients for the sauce to a saucepan. Bring to a boil and then simmer. Reduce the sauce to a syrup-like consistency. (refer note 3)
Toss baked crispy chicken wings in the sauce until well coated. Drizzle any leftover sauce on top while serving.
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Notes
You can substitute apple cider vinegar with regular vinegar. But Apple cider vinegar gives a nice fruity punch to the sauce.
Adjust the amount of honey and vinegar as per your preference. You can always taste the sauce and adjust it.
The sauce thickens while cooling down. So make sure you don't cook the sauce to a very thick consistency. If the sauce has thickened too much, add a splash of hot water and warm a little bit.