Crispy Baked Teriyaki Chicken Wings

Preheat the oven to 400 ºF. Rinse the chicken wings and thoroughly pat them dry. Transfer the wings to a large bowl and toss them with the vegetable oil and 1/4 teaspoon pepper until well coated. Position the wings on a baking rack in a single layer ensuring that the wings aren't touching. Bake the wings, rotating the pan half-way through, until the chicken is fully cooked, 45 to 50 minutes. Remove the wings from the oven and transfer them to a large bowl. In a medium saucepan set over medium heat, whisk together the soy sauce, water, pineapple juice, brown sugar, garlic and ginger. Cook the sauce, whisking constantly, until the sugar has fully dissolved. In a small bowl, whisk together the cornstarch with 1 tablespoon water to make a slurry. Whisk the slurry into the sauce and bring it to a boil for 1 minute then reduce the heat to a simmer and cook the sauce until it has thickened to the consistency of syrup, about 5 minutes total. Pour the sauce over the wings and toss them to combine. Serve immediately.