Prepare the wings: Pat the chicken wings completely dry with kitchen paper. Toss them in a bowl with the oil, salt and white pepper until every surface is slick. At this stage, the wings should feel lightly greasy and look pale, with the salt already beginning to work on the skin.

Sear for colour: Set a large frying pan or skillet over a medium-high heat. Once it’s hot enough that a drop of water dances and vanishes instantly, lay the wings in a single layer. Do not crowd the pan — cook in batches if needed. Let them sizzle undisturbed for 6-8 minutes. You will hear a steady, aggressive hiss, and the wings will turn a deep golden-brown on the underside. Flip each wing; the cooked side should be crisp and richly coloured.

Cook through gently: Reduce the heat to medium-low. Continue cooking for another 15-20 minutes, turning occasionally, until the wings are cooked through and the juices run clear when pierced at the thickest part. The kitchen will smell of roasted chicken with a faint, nutty edge. The wings should feel firm but give slightly when squeezed with tongs.

Make the sticky glaze: While the wings finish cooking, whisk together the honey, sriracha, soy sauce, minced garlic, tomato purée and rice vinegar in a small bowl. The mixture will be a vibrant, opaque orange-red, with the honey making it thick and slow to pour.

Glaze and caramelise: Pour the glaze over the cooked wings in the pan. Turn the heat up to medium-high. Stir and toss the wings continuously for 2-4 minutes. You will see the sauce begin to bubble rapidly, thicken, and cling to the chicken. The sound will change from a watery sizzle to a thicker, stickier one. When the sauce coats the back of a spoon and the wings look lacquered and glossy, remove the pan from the heat. Drizzle over the sesame oil if using, and toss once more.

Rest and garnish: Let the wings sit in the pan for 2-3 minutes before transferring to a serving platter. This brief rest allows the glaze to set slightly, becoming tacky rather than runny. Scatter generously with toasted sesame seeds and sliced spring onions, and serve immediately.