Preheat oven to 450˚F. Add a wire rack to a baking tray and set aside.
Dry wings with paper towels.
In a large bowl, add chicken wings, baking powder, and salt and toss to combine.
Place wings on the wire rack. Bake for 30-40 minutes, or until chicken reaches 165˚F on an instant read thermometer, flipping after 20 minutes. Broil for 2 minutes to brown if desired**.
Sauce:
Add soy sauce, cooking wine, sugar, and garlic to a small saucepan. Stir to combine then bring to a boil over medium heat, and reduce to a simmer. Simmer until thickened, about 6-8 minutes.
To a large bowl, add about half of the wings with 1-1½ Tablespoons of the sauce. Toss wings and place on a plate. Repeat with remaining wings.
Garnish with sesame seeds as desired and serve.
Notes
*To toast sesame seeds, place seeds in a frying pan on medium low. Shake or stir for 1-3 minutes, until lightly browned. Immediately place in a bowl (or they may burn) to cool.
**I like to broil the wings to brown them before tossing in the sauce.