Toss the chicken thoroughly in the baking powder mixture and transfer the wings to the wire rack. Shake off any excess powder off the chicken wings and discard any baking powder mixture left over.
Place the chicken in the middle of the oven for 30 minutes.
After 30 minutes is up, increase the temperature from 120C/250F/Gas Mark ½ to 220C/425F/Gas Mark 7.
Turn the tray around and I flip the chicken wings over. Leave to bake for a further 45 minutes or until the wings are lovely and golden. The skin should be crispy.
Remove from the oven and put to one side for now while you make the sauce.
Add the sweet chilli sauce, honey, sugar, soy sauce, lemon grass paste, ginger, garlic, oil and salt and pepper to a saucepan and stir well to combine. Place over a medium heat bringing it to a boil.
Leave the sauce to gentle bubble away for about 5 – 7 minutes while it reduces slightly and starts to thicken. The sauce will thicken as it cools so don’t worry. Remove from the heat.
Transfer the wings from the wire rack to a large mixing bowl and VERY VERY carefully pour the sauce over the wings. The sauce will be very hot and may burn.
Toss the chicken wings with the sauce and serve with a sprinkle of toasted sesame seeds and sliced scallions.
80 g sesame seeds, 3 large scallions
Notes
This needs to be baling powder not baking soda as you are looking to create a lovely crispy coating. Try to purchase the "clean" baking powder without and sulphates such as aluminium sulphate which does effect the flavour.