Pat the chicken wings completely dry with paper towels. This step is not optional surface moisture is the enemy of crispy skin, and the drier the wings going into the oven, the better the result coming out.

Once dry, place in a large bowl and toss with the baking powder, salt, and white pepper until every piece is evenly coated.

Preheat your oven to 220°C (200°C fan / 425°F). Set a wire rack over a foil-lined baking tray and arrange the wings in a single layer, skin side up. Do not crowd them — space allows the heat to circulate and the skin to crisp rather than steam.

Roast for 40–45 minutes, flipping once halfway through, until the skin is deeply golden and visibly crispy.

While the wings are in their final 10 minutes of roasting, make the sauce. In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1–2 minutes, stirring frequently, until it turns just golden and fragrant watch it closely, garlic at this stage goes from golden to burnt quickly.

Add the honey, soy sauce, rice wine vinegar, and chilli flakes if using. Stir to combine and let the sauce simmer for 3–4 minutes until it thickens slightly and coats the back of a spoon. Remove from the heat and stir through the sesame oil.

Remove the crispy wings from the oven. Transfer them to a clean large bowl and pour over about two-thirds of the sauce. Toss well until every wing is coated in the glossy honey garlic glaze.

Return the wings to the wire rack (a little of the sauce will drip through this is fine) and roast for a further 8–10 minutes. The glaze will caramelise and darken at the edges, which is exactly what you want.

Remove from the oven and toss with any remaining sauce. Transfer to a serving platter, scatter generously with sesame seeds and sliced spring onion, and serve immediately.