Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.

In a mixing bowl, toss the chicken wings with salt and pepper. Arrange them in a single layer on the wire rack.

In a saucepan over medium heat, combine the teriyaki sauce and pineapple juice. Bring to a simmer.

In a small bowl, mix the cornstarch with water until smooth. Add to the saucepan and stir until the sauce thickens, about 2-3 minutes.

Bake the chicken wings in the preheated oven for 25-30 minutes, flipping halfway through, until crispy.

Remove the wings from the oven and toss them in the pineapple-teriyaki sauce until well coated. Return to the oven for an additional 5 minutes.

Garnish with sesame seeds and sliced green onions before serving.