Preheat and Prep the Wings: 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. In a large bowl, toss the completely dry chicken wings with the cornflour, salt, and pepper until they are lightly and evenly coated.

Arrange and Bake: Drizzle the wings with the vegetable oil and toss again to coat. Arrange the wings in a single layer on the wire rack, ensuring they aren’t touching. This allows the hot air to circulate, crisping them all over. Bake for 35-40 minutes, flipping them halfway through, until they are golden brown and cooked through.

Start the Sauce: While the wings are baking, you can get started on the glorious sauce. Place a small saucepan over a medium heat. Add the minced garlic and grated ginger and cook for about 1 minute until fragrant—be careful not to let them burn.

Combine Sauce Ingredients: Pour in the sweet chili sauce, soy sauce, honey, and rice vinegar. Whisk everything together until well combined.

Simmer and Thicken: Bring the sauce to a gentle simmer and let it bubble away for 4-5 minutes, stirring occasionally. It will thicken slightly to a glaze-like consistency. What works best for me is watching for the bubbles to become larger and slower; that's when you know it's ready.

Finish the Sauce: Remove the saucepan from the heat. Stir in the sesame oil and the fresh lime juice. This final addition of lime brightens up all the flavours beautifully.

Coat the Wings: Once the wings are cooked and crispy, remove them from the oven. Transfer the hot wings to a large, clean mixing bowl. Pour the warm sweet chili sauce all over them.

Toss and Serve: Using tongs, gently toss the wings until every single one is coated in the sticky, glossy sauce. Transfer them to a serving platter, garnish with toasted sesame seeds, sliced spring onions, and a few slices of fresh red chili if you like. Serve immediately while they’re hot and at their absolute best.