Preheat oven to 250°F. Place racks in the lowest and near the top positions.

Pat the defrosted chicken wings dry with paper towels.

In a large bowl or ziplock bag, toss wings with baking powder, salt, and pepper to coat evenly.

Line rimmed baking sheets with foil and place a wire rack inside. Brush rack with oil.

Arrange wings in a single layer on the rack, skin side up, without touching.

Brush or spray wings with remaining oil.

Bake at 250°F for 30 minutes.

Increase oven temperature to 400°F. Move wings to the top rack and bake for an additional 45-50 minutes until crispy and golden, flipping once if desired.

Meanwhile, make the glaze: bring honey, soy sauce, garlic, ginger, and water to a boil, then simmer until reduced by half.

Toss baked wings in the glaze and return to the oven for 5-6 minutes until lightly caramelized.