Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Line a large baking tray with foil (for easy clean-up) and place an oven-safe wire rack on top. Lightly grease the rack with a little oil.

Dry the Wings: This is a crucial step! Pat the chicken wings thoroughly dry with kitchen paper. The drier the skin, the crispier they will become. Place the dried wings in a large mixing bowl.

Season the Wings: Drizzle the wings with vegetable oil. In a small bowl, mix together the baking powder, salt, and pepper. Sprinkle this mixture over the wings and toss well until every wing is evenly coated.

Bake the Wings: Arrange the wings in a single layer on the prepared wire rack, ensuring there is space between them. I find that leaving a little gap helps the hot air circulate for maximum crispiness. Bake for 20 minutes.

Flip and Continue Baking: After 20 minutes, remove the tray from the oven. Using tongs, carefully flip each wing over. Return to the oven and bake for another 20-25 minutes, or until the skin is golden brown and beautifully crisp.

Make the Sauce: While the wings are in their final baking stage, prepare the sauce. In a small saucepan, combine all the sauce ingredients: sweet chili sauce, honey, rice wine vinegar, soy sauce, minced garlic, grated ginger, sesame oil, and red chili flakes.

Simmer the Sauce: Place the saucepan over a medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Let it bubble gently for 3-5 minutes, until it has thickened slightly and the garlic and ginger are aromatic. Remove from the heat.

Coat the Wings: Once the wings are cooked, remove them from the oven. Transfer the hot, crispy wings to a large, clean bowl. Pour the warm sweet chili sauce over them and toss gently until every wing is generously coated in the glossy sauce.

Garnish and Serve: Transfer the saucy wings to a serving platter. Garnish with a sprinkle of toasted sesame seeds, sliced spring onions, and fresh coriander. Serve immediately while hot and sticky.