Preheat the oven to 425°F.

Line a large baking sheet with aluminum foil and place a roasting rack on top. Cover the rack with another sheet of foil and spray with nonstick cooking spray. Use a knife to poke holes all over the foil.

Pat the chicken wings dry with paper towels. Place the chicken wings in a gallon-sized zip-top bag. Sprinkle in the baking powder. Seal the bag and shake until the wings are evenly coated.

Drizzle the canola oil into the bag of chicken wings. Seal the bag and shake again to coat the chicken wings in oil.

Arrange the chicken wings on the foil-covered roasting rack.

Bake the chicken wings on middle rack of oven until browned and crispy, 45-50 minutes. While the wings bake, make the sauce.

Place the water, soy sauce, honey, brown sugar, rice vinegar, fish sauce, and toasted sesame oil in a small saucepan. Grate or press the garlic and ginger into the pan.

Set the pan over medium heat and bring to a low boil. Allow the mixture to bubble, whisking occasionally, until it is reduced to about 1/2 cup, 5-7 minutes. Remove saucepan from heat and set aside. The sauce will thicken slightly as it cools.

Finely chop the scallion.

Check to see that chicken wings are done. Remove from oven or add time as needed. Drizzle the sauce liberally over the hot chicken wings, reserving about half for serving.

Transfer the wings to a serving plate. Garnish with scallions, and serve immediately with the reserved sauce on the side.