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 a wire rack on top. The wire rack is crucial for allowing air to circulate around the wings, crisping them on all sides.

Season the Wings: In a large mixing bowl, combine the cornflour, garlic powder, salt, and pepper. Add the completely dry chicken wings and toss until they are evenly and lightly coated.

Arrange and Bake: Place the seasoned wings on the wire rack in a single layer, ensuring there is space between each one to prevent steaming. Bake for 40-45 minutes, flipping them over halfway through the cooking time. They should be golden brown and the skin should be audibly crisp when you tap it.

Create the Sauce: While the wings are baking, prepare the honey garlic sauce. In a small saucepan over medium-low heat, add the honey, soy sauce, minced garlic, grated ginger, and rice vinegar.

Simmer and Thicken: Bring the sauce to a gentle simmer, stirring occasionally. Let it bubble away for 5-7 minutes, until it has thickened slightly and can coat the back of a spoon. Be careful not to let it boil too vigorously or the honey can burn.

Finish the Sauce: Once thickened, remove the saucepan from the heat and stir in the sesame oil. The residual heat will release its wonderful nutty aroma. Set the sauce aside. What works best for me is making the sauce in the last 10 minutes of the wings' baking time so both are warm for the final step.

Toss to Coat: When the wings are cooked and beautifully crisp, remove them from the oven. Transfer the hot wings to a large, clean bowl. Pour the warm honey garlic sauce over them.

Serve Immediately: Gently toss the wings in the sauce until every piece is coated in the sticky glaze. Garnish with toasted sesame seeds and sliced spring onions, and serve straight away while they're at their best.