Cut the wing in half through the joint to leave the small drumstick and the wingtip. Sprinkle the chicken wings with the flour, baking powder, salt and pepper and set
Aside.
Meanwhile, make the batter by combining all ingredients.
Pre-heat a large pan with the vegetable oil to 160C.
Dip the coated chicken into the batter mix and fry in small batches until golden and crisp. This should take about 7-10 minutes, depending on size.
For the sauce, combine all ingredients apart from the cornflour and cook for 1 minute over a high heat. 'Slake' the cornflour by adding it to a splash of water and add to the mixture. Bring back to the boil and set aside.
Dip the chicken wings into the sauce and serve on a
Large platter with the chopped spring onions, coriander and sesame seeds.