Start by preparing the sticky sauce. Place the dark brown sugar, soy sauce, sesame oil, gochujang, garlic, and ginger into a saucepan.

Place it over a medium to high heat, keep stirring it until it’s bubbling and sticky, then take it off the heat and set aside.

If your chicken wings are whole then split them down the middle. Use your finger to find the knuckle and cut in between.

Pop the wings into a mixing bowl and then add the cornflour and ground ginger. Toss to coat.

Heat a few cm of oil in a pan, and when it's hot fry the chicken wings until they are golden and crisp all over. This should take 7-8 minutes.

Put the fried chicken wings onto kitchen paper to soak up any excess oil.

Then transfer the wings into a mixing bowl and coat them in the sticky sauce.

Serve immediately garnished with sliced spring onion and sesame seeds.