Pat the wingettes very dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper. Drying the skin removes surface moisture so the skin can crisp during roasting; salt early to start flavor penetration.

Make the marinade/glaze: in a medium bowl whisk together 3/4 cup pineapple juice, 1/2 cup teriyaki sauce, 2 tbsp maple syrup, 2 tbsp honey and the 4 cloves minced garlic. This mixture balances sweet (maple/honey/pineapple) with savory (teriyaki and garlic) and will both flavor and help caramelize the wings.

Reserve 3/4 cup of the marinade in a separate container and refrigerate — this will be cooked and reduced into the finished glaze later (this keeps raw chicken juices out of the finishing sauce). Pour the remaining marinade over the wingettes in a zip-top bag or bowl and refrigerate for 30 minutes to 2 hours. Marinating for at least 30 minutes boosts flavor; up to 2 hours is enough for wings so the acid in pineapple juice won’t begin to break down the texture too much.

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. The wire rack lifts the wings so hot air circulates and fat drips away — this promotes even browning and crisper skin.

Remove wingettes from the marinade, letting excess drip off, and arrange in a single layer on the wire rack. Brush or lightly spray with 1 tbsp neutral oil. Don’t overcrowd the pan; crowding traps steam and prevents crisping.

Roast the wings for 20 minutes, then flip and roast another 10–12 minutes until skin is well-browned and the internal temperature reaches 165°F (74°C). The high initial temperature renders fat and builds surface color; flipping halfway gives even color and renders the skin on both sides.

While the wings roast, make the cooked glaze: pour the reserved 3/4 cup marinade into a small saucepan and bring to a simmer over medium heat (this kills any raw bacteria and concentrates the flavors). Simmer 6–8 minutes to reduce and thicken slightly.

Make the slurry by mixing 1 tbsp cornstarch with 2 tbsp cold water until smooth. Whisk the slurry into the simmering glaze and cook 1–2 minutes until the glaze is glossy and coats the back of a spoon. Cornstarch needs heat to gelatinize — this step turns a thin marinade into a clingy glaze that will adhere to the wings.

Sauté the vegetables: while glazing, heat a medium skillet over medium-high heat with a drizzle of oil (or use the same baking sheet if you prefer). Add the thinly sliced onion and green pepper and sauté 4–5 minutes until they develop color but still have some bite. Cooking them separately gives a fresh, slightly crunchy contrast to the sticky wings and ensures they’re not waterlogged from the marinade.

Remove wings from the oven and set oven to broil. Toss the wings in half of the hot glaze in a large bowl until evenly coated; return them to the rack and broil 1–2 minutes per side (watch closely) to caramelize the glaze. Broiling quickly intensifies caramelization — don’t walk away because sugars can burn fast.

Give the wings one more toss in the remaining glaze for an extra sticky finish, then transfer to a platter. Scatter the sautéed peppers and onions over the wings. Garnish with toasted sesame seeds and sliced green onion if using. Layering the glaze (double coats with broil) gives a deep, glossy finish that clings to the wings.

Serve immediately while hot and sticky. Leftovers keep well in the fridge for up to 3 days; reheat under a hot broiler for best texture to revive the crispness.