Black Garlic and Chilli Chicken Wings

Heat the oven to 220°C fan. Pat the chicken wings dry, then toss them with the cornflour, salt and neutral oil until evenly coated.

Arrange the wings in a single layer on a lined baking tray, leaving space between them. Bake for 25 minutes, turn, then bake for 15–20 minutes more until browned and cooked through.

While the wings cook, whisk the black garlic, chilli sauce, soy sauce, honey, rice vinegar, sesame oil, garlic and ginger in a small saucepan. Warm for 2–3 minutes until glossy, then remove from the heat.

Transfer the hot wings to a large bowl and toss with the glaze until every piece is coated. Scatter over the spring onions and sesame seeds, then serve straight away.