Cut the chicken wings into drumettes and flats, removing the wing tips if attached. Pat them dry with kitchen paper, then toss with the olive oil, salt and pepper.

Arrange the wings in a single layer in the air fryer and cook at 200°C for 25 minutes, turning halfway through, until golden, crispy and cooked through.

Meanwhile, add the sweet chilli sauce, honey, soy sauce, sriracha, garlic and lime juice to a large frying pan. Stir everything together over a medium heat and let it bubble away for 3 to 4 minutes until slightly thickened and glossy.

Add the crispy chicken wings into a mixing bowl, then pour in the sauce and toss everything together until they're completely coated in the sticky sauce.

Serve immediately, topped with sliced spring onions, red chilli and a sprinkle of sesame seeds.