Rinse and pat dry the chicken wings with paper towel. Set aside for now. Line baking sheet with parchment paper or aluminum foil (for easier cleaning) and place a greased baking or cooking rack on top. No baking rack? No problem, just place chicken on top of greased aluminum foil.
In a large bowl, mix together flour, cornstarch, salt, pepper, garlic and paprika powder. Roll each piece of chicken in the breading mix until well and evenly coated then arranged them on the cooking rack.
Bake chicken at 180°C/375°F for 10-13 minutes and broil for another 5 minutes or until golden brown and crispy.
Meanwhile, prepare the sauce by melting butter in a saucepan over medíum heat. Add the minced garlic and cook until slightly browned. Add the honey and lemon juice and let it simmer. Once it starts to boil add the cornstarch with water and mix. Continue to simmer until sauce thickens about 2-3 minutes mixing constantly so it will not stick at the bottom and burn. Add lemon zest and remove from heat.
Place baked chicken wings in a bowl and pour the honey lemon sauce on them and toss until evenly coated. Transfer to a serving plate.
You may also add a sprinkle of chili flakes in the sauce just before removing it from heat to add some spice.