Prepare the sauce: In a small bowl, whisk together the honey, sriracha, soy sauce, ketchup, rice vinegar, minced garlic, and grated ginger. The mixture should look a deep reddish-orange and smell pungently sweet with a sharp vinegar tang. Set aside.

Season the wings: Place the dried chicken wings in a large bowl. Drizzle with the vegetable oil and sesame oil, then sprinkle with salt and pepper. Toss with your hands until every piece is lightly coated and glistening.

Heat the pan: Place a large frying pan or skillet over medium-high heat. Let it sit for a full two minutes — you should feel a strong heat rising when you hold your hand a few inches above the surface. A drop of water should sizzle and evaporate instantly.

Sear the wings: Lay the wings in a single layer in the hot pan — do not overcrowd; work in two batches if needed. Leave them undisturbed for 5 minutes. You will hear a loud, steady sizzle and smell toasted chicken skin. When the undersides are deep golden brown, flip each wing with tongs.

Cook the second side: Continue cooking for another 5 minutes, until the wings are evenly bronzed and the skin feels crisp to the touch. The meat near the bone should look opaque, not pink.

Add the sauce: Pour the prepared sauce over the wings. Turn the heat down to medium-low. Stir gently to coat every wing, then let the sauce bubble and reduce for 3-4 minutes. You will see it thicken from a runny liquid into a glossy, sticky glaze that clings to the chicken.

Finish and garnish: Remove the pan from the heat. Sprinkle the sesame seeds and spring onions over the top. The wings should look lacquered and shiny, with dark caramelised edges and a fragrant, spicy-sweet aroma.