Directions

1. To make the chicken wings, line a deep baking tray with aluminium foil and set a wire rack inside. Dry the chicken wings with kitchen paper, then place in a large bowl. Sprinkle with the baking powder, cornflour and salt and toss until thoroughly and evenly coated.
2. Place the chicken wings on the rack, ensuring you leave space between each wing. Transfer to the fridge, uncovered, for at least an hour and up to 24 hours.
3. Preheat the oven to 230C/210C Fan/Gas 8. Once hot place the wings in the middle of the oven and cook for 20 minutes.
4. Carefully turn the wings and cook on the other side for a further 15–30 minutes, until cooked through and golden-brown.
5. Meanwhile, to make the Korean sauce, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar in a small pan. Cook over a medium heat and cook, stirring occasionally until the sugar has melted and it reaches a gentle simmer. Simmer the mixture for 4–5 minutes, until slightly reduced. Then, mix in the grated garlic.
6. Remove the mix from the pan, pour into a medium bowl and whisk in the rice vinegar. Set aside until ready to serve.
7. To make the buffalo sauce, melt the butter with grated garlic over a medium heat. Once the garlic is softened and the butter is slightly bubbling add the hot sauce. Whisk together and remove from the heat.
8. Divide the chicken wings evenly between the two sauces and toss to coat.
9. Serve the wings with the chopped spring onions and sesame seeds.