Prepare the wings. Rinse the chicken wings under cold water and pat them bone-dry with kitchen paper. Dry skin is the secret to crispiness. Using a sharp knife, cut through the joint to separate the drumette from the flat. Discard the wing tips (or save them for stock). You should hear a clean snap as the knife goes through the cartilage — that’s your cue.

Make the marinade. In a large mixing bowl, combine the light soy sauce, dark soy sauce, honey, minced garlic, grated ginger, tomato purée, sesame oil, rice vinegar, smoked paprika, and cayenne pepper. Whisk until the honey has dissolved and the mixture is a glossy, deep mahogany colour. The smell at this stage is sharp, sweet, and aromatic all at once.

Marinate the wings. Add the dried chicken pieces to the bowl and toss thoroughly with your hands, making sure every surface is coated. Cover the bowl with cling film and refrigerate for at least 1 hour, but ideally 4 to 6 hours. The longer they rest, the more the savoury notes will penetrate the meat.

Preheat and prepare. Take the wings out of the fridge 20 minutes before cooking to take the chill off them. Preheat your oven to 190°C (170°C fan) or gas mark 5. Line a large baking tray with foil and place a wire rack on top. This allows hot air to circulate all around the wings, so they don’t stew in their own juices.

Roast the wings. Arrange the wings in a single layer on the wire rack, leaving a little space between each piece. Roast for 35 minutes. Halfway through, you’ll notice the kitchen filling with a sweet, toasty aroma — that’s the honey caramelising. The wings should be golden-brown and the edges starting to crisp.

Finish on the hob. Heat the sunflower oil in a large frying pan over a medium-high flame until it shimmers. Working in batches (don’t overcrowd the pan), add the roasted wings. Sear them for 2 to 3 minutes on each side. Listen for a vigorous sizzle — if it’s too quiet, the pan isn’t hot enough. The skin will turn a deep bronze and feel tacky and crackly to the touch.

Glaze and rest. Once all the wings are seared, pour any remaining marinade from the bowl into the frying pan. Toss the wings quickly over the heat for 30 seconds until the sauce clings and bubbles. Transfer to a serving platter, sprinkle with spring onions and sesame seeds, and let them rest for 5 minutes. This allows the juices to settle, so every bite is tender.