1In a small bowl make a slurry with the cornstarch and the 1 tablespoon water. Set aside.
2Heat a few tablespoons of oil in a saute pan. Toss in the garlic, ginger, and white parts of the green onions, cooking for 30 seconds or until fragrant.
3Stir 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 ahead and stored in the fridge.
4Season chicken wings with salt and pepper and place in a rimmed baking dish. Bake in a preheated oven at 350 degrees for 20 minutes
5Pour about 3/4 of the sauce over the wings and return to the oven for 20 minutes or until wings are cooked through and sauce is sticky.
6Remove from the oven and allow to cool slightly before serving. Garnish with reserved green onion tops and left over sauce if needed. Enjoy!