Preheat the oven and prepare the wings. Set your oven to 200°C (400°F) and line a large baking tray with foil, then place a wire rack on top. In a large bowl, combine the baking powder, salt, and white pepper. Add the dried chicken wings and toss thoroughly, ensuring every piece is coated. You’ll see the powder clinging to the skin like a fine dust — that’s exactly what you want.

Arrange and bake. Lay the wings in a single layer on the wire rack, making sure none of them are touching. Slide the tray onto the middle oven rack and bake for 30 minutes. At this point, the wings should look pale golden and the skin will feel dry and slightly puffy to the touch — a sign the baking powder is doing its job.

Make the sticky sauce. While the wings bake, place a small saucepan over medium heat. Add the butter and let it melt until it foams gently — you’ll hear a soft sizzle. Stir in the minced garlic and cook for 30 seconds until fragrant, then add the honey, sriracha, soy sauce, rice vinegar, and sesame oil. Whisk everything together and let it simmer for 2 to 3 minutes. The sauce will thicken slightly and turn a deep, glossy amber colour. Remove from the heat and set aside.

Glaze the wings. After 30 minutes, remove the tray from the oven. Using tongs, transfer the wings to a clean large bowl. Pour about two-thirds of the sauce over the wings and toss gently until each piece is coated. You’ll notice the sauce clings to the skin, creating a sticky, shiny layer.

Second bake for the perfect finish. Return the glazed wings to the wire rack in a single layer. Spoon any remaining sauce from the bowl over the tops. Bake for another 12 to 15 minutes. The wings will darken to a rich caramel colour, and the sauce will bubble and set into a tacky glaze. You’ll smell the sweet-spicy aroma filling your kitchen — that’s your cue they’re nearly done.

Rest and garnish. Remove the tray from the oven and let the wings rest on the rack for 5 minutes. This short rest allows the glaze to firm up slightly, so it doesn’t slide off when you plate them. Transfer to a serving platter, sprinkle with toasted sesame seeds, sliced spring onions, and coriander if using. The contrast of the dark, glossy wings against the bright green garnish is where the restaurant magic happens.