Preheat oven to 350° F

In small bowl make a slurry with the cornstarch and a tablespoon of water, plus more if need. Set aside.

Heat a few tablespoons of oil (coconut) in a sauce pan. Toss in the garlic, ginger and scallion whites, cooking for 30 seconds or until fragrant.

Stir in the soy sauce, honey, lime juice, sesame oil and chili flakes. Whisk in the cornstarch slurry and bring to a boil. Reduce to a simmer and cook for 3-4 minutes until sauce has thickened slightly. Remove from heat and allow to cool to room temperature. Sauce can be made a few hours in advance and stored in the fridge.

Season chicken wings with salt and pepper and place in a rimmed baking dish. Bake for 20 minutes.

Pour sauce over wings and reserve a small portion to add after it is done, return to the oven for 20 minutes or until wings are cooked through and sauce is sticky.

Remove from oven add reserved sauce and allow to cool slightly before serving. Garnish with reserved scallion greens.