• Separate the wings into three parts, you do not need the wing tips, but they make a great stock, so freeze them if you are that type of cook.
• Mix together the baking powder, garlic granules, salt, white pepper and ginger powder in a small bowl, then throw the wings into a large bowl, sprinkle over the seasoning and mix well.
  

For the Glaze:

• Heat a small (15cm or 6") saucepan over a high heat and when it is hot, pour in the soy sauce. It should boil immediately and reduce by half, this will only take a minute or two, then remove the pan from the heat.
  
• Add the honey, mirin, rice wine and dark soy sauce and whisk to combine, return the pan to a medium heat and cook for 5 minutes, whisking occasionally. You want the glaze to reduce a little and become sticky, so ensure it is bubbling a little during this phase. Then set aside until the wings are ready to be glazed.
  
• If you are cooking this in an air fryer, make a cornflour slurry by mixing the cornflour and water and whisk it through the sauce for a minute or two.

To Bake (1 Hour):

• Place the chicken wings "presentation" side down on a baking rack placed on top of a baking tray. Lining the tray with foil reduces the washing up!
• Cook the wings in a preheated oven and cook for 30 minutes at 130ºC or 250ºF.
• Remove the chicken wings, crank the heat up to 200ºC or 400ºF, flip the wings and return them to the oven for 15 minutes.
• Whilst the wings are cooking prepare the teriyaki glaze (See Above).
• Remove the wings from the oven and slide them off the rack into the pan, pour over the teriyaki sauce and toss to coat. I like to make sure the wings are "presentation" side down in the sauce, but it is not important. Return the wings to the oven for a final 10-12 minutes, if you have a fan-assisted oven flipping over to this mode now returns the best results.
  
• I like to garnish these wings with freshly chopped chilli, spring onions and sesame seeds.

To Air Fry (35 Minutes):

• Spray the air fryer basket with oil and add the seasoned chicken wings.
  
• Cook for 20 minutes at 160°C or 320°F, shake them halfway through.
• Turn up the heat to 200°C or 400°F and cook for a further 10 minutes.
• Transfer the wings to a bowl pour over the glaze and toss to coat.
• Return to the air fryer and cook for another 3-5 minutes at 200°C or 400°F.