Step 1

Preheat the oven to 210°C fan / 230°C / 450°F/ Gas mark 8.Chop the chicken wings into wingettes and drumettes (see blog post for how to)

Step 2

Pat the wings dry with kitchen paper towel

Step 3

In a large bowl, mix together the chicken wings, flour, salt and pepper.

Step 4

Place the flour-coated chicken on top of parchment paper, on a baking sheet or tray

Step 5

Spray with oil, cook in the oven for 20 mins until nice and crispy.Whilst the wings are cooking in the oven, make the marinade.

Step 6

Add the soy sauce, garlic, chilli, ginger and honey to a saucepan.

Step 7

Stir together, bring to a gentle boil.

Step 8

Mix cornflour with warm water, stir, making sure there are no lumps. Add into the marinade and stir for one minute.

Step 9

Turn the heat off, the sauce should thicken more as it cools, if not add more cornflour (mix with water first to prevent lumps), until at your desired thickness. If you want you can remove some sauce now, to use as a drizzle when serving.

Step 10

Once the wings have had 20 mins in the oven, remove and place into the saucepan to fully glaze wings in the sauce.

Step 11

Place back on the lined baking tray and return to the oven for a further 8-10 minutes.

Step 12

Remove the cooked sticky chicken wings from the oven.

Step 13

Add chopped spring onions and sesame seeds and drizzle with the sauce you saved from earlier.