Pat the chicken wings completely dry with paper towels.
In a large bowl, toss the wings with the cornstarch, baking powder, salt, and pepper until evenly coated with a thin, even film.
Preheat the air fryer to 400°F for 3–5 minutes.
Arrange the wings in a single layer in the basket, working in two batches if needed. Air fry 20–24 minutes, flipping at 10 minutes, until deep golden and crisp. Internal temperature should read at least 165°F; 175–185°F gives better texture.
While the wings cook, combine the honey, soy sauce, garlic, ginger, sesame oil, and red pepper flakes in a small saucepan over medium-low heat. Simmer 3–4 minutes, stirring, until slightly thickened.
Transfer the hot wings to a large bowl, pour over the warm sauce, and toss to coat. Top with green onions and sesame seeds. Serve immediately.