Preheat the oven to 425 F (218 C).
In a large bowl, whisk together the cornstarch, 1/2 teaspoon fine sea salt, and 1/4 teaspoon ground black pepper.
Dry the chicken wings with a paper towel, then add them to the cornstarch bowl. Toss to coat the wings in the dry mixture.
Take a rimmed baking sheet that has a matching baking rack, and line the baking sheet with aluminum foil. Place the rack on top of the rimmed baking sheet, and spray it with oil so that the wings don’t stick. Place the wings on the greased rack, evenly spaced so that they each have a little room.
Bake the wings for 40 minutes, then pull them out of the oven, but leave the oven on.
When the wings are nearing the end of their initial 40-minute cook time, start making the sauce.
In a medium nonstick skillet over medium-low heat, melt the butter, but don’t let it simmer (you’re aiming for just barely melted). In a small bowl, whisk the water and cornstarch together. To the skillet, add the honey, soy sauce, vinegar, ketchup, water and cornstarch mixture, and Sriracha. Mix. Continue to heat on medium-low, stirring frequently until the sauce starts to thicken and the sauce coats the back of a spoon, then remove the skillet from the heat.
Transfer the wings to a large heat-safe bowl, and pour the sweet and sour sauce over them. Toss the wings with tongs to evenly coat them in the sauce.
Place the wings back on the baking sheet with a rack, and bake them for an additional 10 minutes, or until they’re crispy and the sticky glaze looks set.