Preheat the oven to 200°C fan-forced. Line a large baking tray with baking paper. Using paper towel, pat dry all your wings and set aside.Using a sharp knife, remove the wing tip and cut through the joint to separate the drumettes from the flats. Discard the wing tips, or reserve to use for stock in the future.In a large bowl, combine the baking powder, salt, pepper, paprika and garlic powder with the chicken wings and toss well to combine.Place the spice-rubbed wings onto your prepared tray and bake for 30-35 minutes.Meanwhile, make the chilli caramel glaze by combining the brown sugar and water in a medium heavy-based saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Bring to the boil and cook, without stirring, for a further 8 minutes.As the sugar begins to caramelise and darken, remove from the heat and stir in the lime juice and fish sauce, using caution as it may spatter. Stir through the chillies, ginger, garlic and lime zest. Allow to cool.Serve the chicken wings with the chilli caramel glaze.Note• Alternatively buy a mix of drumettes and wingettes from your butcher to save time preparing the wings. You can use sauce as a dipping sauce or completely drown your wings, both ways will have you licking your fingers.Photography by Kitti Gould.Want more from The Cook Up?• Stream free here at .• Get the show recipes, articles and more.