Prepare the wings: Pat the chicken wings thoroughly dry with kitchen paper. This is an important step — dry skin means a better golden crust. You should feel the paper coming away dry, not damp. Season the wings lightly with a pinch of salt and the ground white pepper.

Make the sauce: In a small bowl, whisk together the soy sauce, honey, tomato purée, grated garlic, grated ginger, rice vinegar, and sesame oil. Set this aside. The mixture will look a deep brick-red colour and smell pungently sweet and savoury.

Start cooking the wings: Heat the vegetable oil in a large frying pan over a medium-high heat. When the oil is hot — you’ll see a faint shimmer on the surface and a drop of water will sizzle immediately — add the wings in a single layer. Do not overcrowd the pan; cook in two batches if needed. Listen for a steady, loud sizzle as the wings hit the oil.

Brown the wings: Leave the wings undisturbed for 4–5 minutes. You’ll see the edges turning a deep golden brown and the skin will look crisp. Flip each wing using tongs. The cooked side should be a rich, even brown with some darker spots. Cook for another 4–5 minutes on the second side. The kitchen will smell of roasted chicken with a hint of caramelisation.

Add the sauce: Pour the prepared sauce over the wings. It will bubble immediately and steam will rise. Stir gently with a wooden spoon or spatula to coat every piece. The sauce will look thin at first, but it will begin to darken and thicken as it reduces.

Thicken the glaze: In a small bowl, mix the cornflour with the cold water to make a slurry. Pour this into the pan while stirring constantly. Within 30 seconds, you’ll see the sauce transform from a watery liquid into a glossy, sticky glaze that clings to the wings. The colour will deepen to a rich mahogany. Turn off the heat.

Rest and garnish: Let the wings rest in the pan for 2 minutes. This allows the glaze to set slightly. Sprinkle over the sliced spring onion and sesame seeds if using. The wings should look lacquered and glossy, with the sauce pooling thickly at the bottom of the pan.