Pre-heat oven to 230C / 450F. Line two baking sheets with baking paper or foil.

Cut the chicken wings into three pieces - the drumette, wingette/flat and wing tip (see article above for tips on how to do this). Discard the wing tip, you should now have 10 x drumettes and 10 x flats.

Dry the wings thoroughly with a paper towel and place in a large bowl.

Season with salt and pepper and toss to coat evenly.

Sprinkle over baking powder and toss to coat evenly.

Place on the baking trays making sure they have plenty of space between them and roast in the oven for around 35-40 minutes, turning after 20 minutes. They should be golden brown and crispy.

Heat the oil in a wok or frying pan over a high heat. Toss in the garlic and stir until it starts to brown. Now add the sesame oil, followed by half the spring onion and half the chilli. Stir to combine.

Throw in the chicken wings and stir to coat in the garlic mixture. Note that these last two steps should happen fairly quickly - you don't want the spring onion and chilli to cook too much.

Transfer to a serving dish and garnish with the remaining spring onion and chilli.