In a large bowl, toss the wings with soy sauce, oil, and baking powder.
Lay on a baking sheet and place in the refrigerator (uncovered) for at least 4 hours but preferably 24.
Preheat the oven to 425 F.
Bake for 30 minutes, then flip and cook for 15 more.
Meanwhile, make the peanut sauce by shaking the peanut butter, soy sauce, vinegar, and sriracha together in a jar until it's smooth. If it's too thick, add 1 tbsp of water at a time until it's a drizzleable consistency.
Transfer the wings to a platter alongside a bowl of peanut dipping sauce.
Garnish with scallions and sesame seeds. Dig in!!