Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Toss the wings with oil and a generous pinch of salt and pepper. Arrange wings skin-side up with space between each so the air circulates and the skin crisps.

Roast the wings for 25–30 minutes, flipping once halfway. You will see the skin turn golden and the fat render.

While the wings roast, make the pineapple-teriyaki glaze. In a medium saucepan, combine pineapple chunks, soy sauce, brown sugar, rice vinegar, ketchup, ginger, and garlic. Bring to a simmer over medium heat and let the mixture reduce and thicken for about 6–8 minutes.

Use an immersion blender or transfer to a blender to purée the mixture until smooth. Return to the saucepan and taste, adjusting sweetness and acidity as needed.

Stir the cornstarch slurry into the sauce and simmer for 1–2 minutes until glossy and slightly thickened. Remove from heat and stir in lime zest and juice.

When the wings are golden and cooked through, brush them with the glaze. Return to the oven for 4–6 minutes, then broil for 1–2 minutes to caramelize the glaze.

Transfer the wings to a platter, sprinkle with toasted sesame seeds and sliced green onions, and serve hot.