Pat the 10 chicken wings dry with paper towels. Trim any excess skin or small wing tips if desired. Dry skin is key to crisping and helping the sauce adhere.

Season and coat

In a large bowl, combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tbs baking powder. Toss the wings with 2 tbs neutral oil, then add the dry seasoning mixture and toss thoroughly until wings are evenly coated.

Cook wings (oven method)

Preheat oven to 220°C (425°F). Arrange wings on a wire rack set over a rimmed baking sheet, skin side up, spaced so air can circulate. Roast for 25–30 minutes, then flip and roast an additional 10–15 minutes until skin is deep golden brown and internal temperature reaches 74°C (165°F). For extra crispness broil 2–3 minutes at the end, watching carefully to avoid burning.

Cook wings (alternative: shallow fry)

Heat 1/2 inch oil in a large skillet to 180°C (350°F). Fry wings in batches 6–8 minutes until browned and cooked through, turning occasionally. Drain on paper towels and keep warm. Note: baking with baking powder gives crisp skin with less oil.

Sweet BBQ Sauce

Make sauce

In a small saucepan over medium heat combine 3 tbs ketchup, 2 tbs brown sugar, 1 tbs honey, 1 tbs apple cider vinegar, 1 tsp soy sauce, 1 tsp Worcestershire sauce, 1 tsp smoked paprika and 1/2 tsp chopped chipotle (if using). Add 1 tbs water and stir to combine.

Simmer and thicken

Bring sauce to a low simmer, stirring occasionally. Mix 1 tsp cornstarch with a little cold water to form a smooth slurry, then whisk into the simmering sauce. Cook 1–2 minutes until sauce thickens and becomes glossy. Taste and adjust sweetness or acidity (add more honey or vinegar a pinch at a time). Remove from heat and keep warm.

Saucing & Finish

Toss wings in sauce

Place the cooked wings into a large bowl. Pour the warm sweet BBQ sauce over the wings (reserve 1–2 tbs for serving if you like extra glaze). Toss gently but thoroughly so each wing is evenly coated. If you prefer the sauce sticky-baked style, return sauced wings to the oven at 200°C (400°F) for 4–6 minutes to set the glaze.

Garnish

Transfer wings to a serving plate. Sprinkle 1 tsp sesame seeds and 1 tbs chopped cilantro or parsley over the top. Serve with lemon or lime wedges.

Dip & Serve

Prepare dip

Portion 1/4 cup of your chosen dip (ranch, blue cheese or spicy mayo) into a small ramekin. If using spicy mayo, mix 3 tbs mayonnaise with 1 tbs sriracha and adjust to taste.

Serve

Serve the 10 sweet 'n sticky wings immediately with one in-house dip of choice on the side and citrus wedges. Provide extra napkins — these are deliciously sticky.