In a small bowl make a slurry by stirring together the cornstarch and water.
Heat oil in a saute pan. Toss in garlic and scallions, reserving a few for garnish. Cook 30 seconds or until fragrant.
Stir in soy sauce, honey, lime juice, sesame oil, ginger, and chili flakes. Whisk in corn starch slurry and bring to a boil. Reduce to a simmer and cook 3-4 minutes until sauce has thickened slightly. Remove from heat and cool to room temperature.
Pre heat oven to 350 degrees.
Season chicken with salt and pepper. Place in a rimmed baking dish (cookie sheet) and bake for 20 min.
Reserve about ⅓ of the sauce in a separate container for the end.
Remove baking dish from the oven and roll wings in the bowl with ⅔ of the sauce in. Place back on the baking dish and return to the oven for 20 min.
Remove from the oven and turn all the wings over. Bake an additional 10-20 minutes.
Remove from the oven and baste with remaining sauce. Allow to cool slightly before serving.
Tip: Sauce can be made a few hours in advance and stored in the refrigerator.