Method:

1. Cut each wing into half. Pat dry with paper towels and put the wings in a bowl; toss with salt, pepper, baking powder and oil.

2. Pre-heat an oven to 120°C. Place a wire rack on a baking tray. Place the wings on the rack in a single layer.

3. Bake the wings for 30 minutes. Raise the temperature to 215-220°C; bake for a further 40-50 minutes until golden and crispy. Leave to rest for 5 minutes.

4. In a large pan, heat up the Shandong Sweet Paste. Let it bubble for 5-6 minutes until sticky. Add the chicken wings and toss until evenly coated. Garnish and serve immediately.