Put the chicken wings on a greased baking sheet with sides. Sprinkle with salt and pepper and bake in a 350 degree oven for 20 minutes.
Meanwhile, in a medium-size saucepan put the oil, garlic, ginger, chili flakes, and white part of the green onion. Heat over medium-high heat for about one minute.
Add the soy sauce, honey, lime juice, and sesame seed oil. Bring mixture to a boil. Make a slurry by combining the cornstarch and water.Add the slurry to the saucepan and cook just until the sauce thickens, stirring constantly. Remove from heat.
After 20 minutes of cooking the chicken, remove from the oven and pour the sauce over the chicken (or dip each chicken wing in the sauce). Bake the chicken at least 20 minutes until the wings are cooked through. Serve garnished with the green part of the onion.
Notes: I think that the original recipe called for 2 teaspoons red chili flakes, but that might have been too hot for me. I cooked the wings longer than the second 20 minutes to really get the sauce more baked into the chicken.