Prepare the chicken: Pat the chicken wings completely dry with kitchen paper. This is a vital step — any moisture on the surface will steam the skin rather than letting it crisp up. Season generously with salt and pepper on all sides. The wings should feel dry and tacky to the touch once seasoned.

Brown the wings: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat until it shimmers. When you tilt the pan, the oil should move freely. Add the wings in a single layer, ensuring they are not touching each other. You will hear a satisfying sizzle as they hit the pan. Let them cook undisturbed for 6-7 minutes until the underside is a deep golden brown and the skin feels firm.

Flip and continue cooking: Turn each wing over using tongs. The cooked side should look crisp and slightly blistered. Cook for another 6-7 minutes on the second side. The kitchen will smell nutty and savoury at this point. Remove the wings from the pan and set them aside on a plate.

Make the sticky sauce: In a small bowl, whisk together the honey, Sriracha, soy sauce, tomato ketchup, grated garlic, rice vinegar, and sesame oil. The mixture should look glossy and a deep reddish-orange colour. Taste it carefully — it should be sweet upfront with a noticeable warmth on the finish.

Combine wings and sauce: Pour the sauce into the same pan you used for the chicken. Scrape up any browned bits from the bottom with a wooden spoon — those little dark specks are packed with flavour. Bring the sauce to a gentle simmer. You will see it bubble and thicken slightly. Return the chicken wings to the pan and toss them thoroughly so every piece is coated in the sticky glaze.

Caramelise the glaze: Continue cooking over a medium heat for 5-7 minutes, turning the wings occasionally. The sauce will reduce and become thicker, clinging to the chicken. You will notice the wings becoming darker and shinier, and the sauce will start to leave streaks on the side of the pan. The smell will be sweet with a sharp, spicy edge.

Finish and serve: Sprinkle the sesame seeds and sliced spring onions over the top. Toss gently once more. Transfer the wings to a serving platter, spooning any remaining glaze from the pan over them. The final colour should be a rich, dark caramel brown, and the wings should look sticky and glossy.