Line a large rimmed baking sheet with aluminum foil. Set a wire rack on top. Dry your chicken wings carefully, one by one with paper towels, season with salt and set without touching on top of the rimmed baking sheet.
This step will help dry the surface of the wings which will result in crispy skin when baked. If you are short on time, and skip this step, or refrigerate for only couple of house, they will still be delicious however, not as crispy.
Preheat the oven to 450°F. Set the racks to the upper 3rd of the oven (that's where the heat rises the most and really helps crisp up your food even more.)
Bake your wings in preheated oven for 20 minutes. Remove from the oven, flip them and place back into the oven for another 20 minutes. After these 40 minutes they should be mostly done. However, if need be, bake for another 5-10 minutes, tossing until the skin is crisped up.
40 minutes should be ideal, and up to 50 minutes will work, but do not go much past that to avoid drying your wings out.
While your wings are baking, make the sauce.
In a small saucepot combine honey, soy sauce, ginger, large garlic cloves, oil, red pepper flakes (if using) and black pepper to taste. Simmer over medium heat for about 5 minutes until thickened; exact time will depend on the size of your pot; do not reduce too much, the sauce should still be fluid and spreadable - just thickened. Keep warm until your wings are ready.
Alternatively, you can make this sauce in advance and refrigerate. It will become very thick in the fridge. Simply heat it and it will melt into pourable consistency again.
Once your wings are ready, toss them with the sauce and serve immediately garnished with green onions, lime wedges or whatever else you like. Sprinkle with sesame seeds, if desired - totally optional.