Preheat convection oven to 350°F or regular bake to 400°F.
Spread chicken wing pieces out on a cutting board or baking sheet. Sprinkle with salt, pepper, and paprika on both sides. Transfer wings to a parchment lined rimmed baking sheet, being sure to leave space between each piece and not overcrowd the pan.
Bake for about 20 minutes and turn over. Continue to bake 20-30 more minutes, or until wings are well browned on both sides (this will depend on size of wings and oven).
While wings are baking, mix the honey, rice vinegar, fish sauce, sherry, chili sauce, and garlic in a saucepan and bring to a boil over med-high heat. Once boiling, reduce heat and simmer for about 10 minutes to reduce and concentrate the sauce.
Stir in cornstarch mixture and continue to simmer on low a couple of minutes until sauce thickens. Stir in 1 teaspoon sesame seeds.
Remove from heat and set aside until chicken is done. The seasoning can be adjusted at this point--adding more chili sauce for spice or more honey for sweetness.
Once the wings are golden and crispy, remove from oven. Using tongs, dip each wing into the sauce and transfer to a clean parchment-lined pan until all the wings have been well coated with the sauce.
Sprinkle each wing with sesame seeds and return to the oven for 2-3 minutes.
Serve wings with extra sauce for dipping and lime wedges to squeeze over the wings just before eating.
Recipe makes enough sauce for the wings and extra to pass at the table.
Sauce can be made ahead and refrigerated for up to 1 week.
Convection bake will allow for more even browning and less turning during the baking process, but either baking method works fine.