Preheat the oven to 425°F (220°C). Line a baking sheet with foil and top with parchment paper.
Pat the chicken wings dry with paper towels until completely dry.
In a large bowl, combine salt, black pepper, smoked paprika, and garlic powder. Add the wings and toss to coat, then brush or toss with 2 tablespoons olive oil.
Arrange the wings in a single layer on the prepared baking sheet (use two sheets if needed). Bake for 35 minutes, turning once after about 20 minutes so both sides crisp.
Meanwhile, make the sauce: in a small saucepan combine soy sauce, mirin, honey (or maple syrup/agave), water, sesame oil, minced garlic, minced ginger, and red pepper flakes if using.
Bring the sauce to a boil over medium heat, then reduce heat and simmer about 10 minutes until slightly thickened and syrupy.
Mix 1 tablespoon cornstarch with a little cold water to make a slurry and whisk into the simmering sauce if you want it thicker; cook 1–2 minutes more until glossy.
Remove wings from the oven and toss them in the sauce to coat. Return the coated wings to the baking sheet and bake an additional 10 minutes, turning and brushing with more sauce after 5 minutes.
Optionally broil the wings for a few minutes to caramelize the sauce—watch closely to avoid burning.
Let the wings rest about 10 minutes (the sauce will thicken as they cool), brush with any reserved sauce if desired, then garnish with sesame seeds and serve.
