Chicken Wings:

750 g (1.8 lbs) chicken wings
1 level tbsp baking powder
¼ tsp salt (regular table salt)
¼ tsp pepper
1.5 tbsp chopped spring onions/scallions

Sticky Asian Sauce:

0.5 tsp vegetable oil
Pinch salt and pepper
1 inch piece of ginger peeled and minced
0.5 tbsp sweet chilli sauce
1 tbsp honey
2 tbsp brown sugar
2.5 tbsp dark soy sauce
1 clove garlic peeled and minced

1. Preheat the oven to 120C/250F (fan) and place a rack on a large baking tray.

2. Leave whole or cut at the joint so you have a wing and a drumstick. Dry with paper towels, then place in a large bowl and add the baking powder, salt and pepper. They only need a light coating.

3. Place in a single layer on the rack, skin side up. Place on the lower shelf of the oven for 30 minutes.

4. After 30 minutes, turn the oven up to 220C/425F (fan), rotate the tray and place it on a higher shelf (higher middle) in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.

5. Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.

6. Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will hot). Toss to combine, then serve topped with chopped spring onions.