Preheat oven to 250°F. Place a rack in the lowest position and one near the top of the oven.

Pat the defrosted wings dry with paper towels to remove excess moisture.

Place wings in a large bowl or ziplock bag. Add baking powder, salt, and black pepper; toss to coat evenly.

Line a baking sheet with foil and set a wire rack inside. Brush the rack with vegetable oil.

Arrange wings on the prepared rack in a single layer with skin side up. Ensure they do not touch for proper air circulation.

Brush wings with remaining oil or spray with cooking spray.

Bake at 250°F for 30 minutes to render fat.

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

Meanwhile, make the glaze: Bring honey, soy sauce, garlic, ginger, and water to a boil in a small saucepan, stirring until honey dissolves. Reduce heat to low and simmer until reduced by half (~7-8 minutes).

Remove wings from oven. Toss in a bowl with glaze to coat evenly.

Return wings to the oven rack and bake for an additional 5-6 minutes until glaze is lightly caramelized.