Marinate your chicken. In a large mixing bowl, mix the chicken wings, minced garlic, salt, rice vinegar, ginger, soy sauce and chilli flakes. Mix well until they are all coated and leave to marinate for thirty minutes at room temperature (minimum - you can also leave them in the fridge overnight).

Coat the chicken in cornstarch. Make sure to coat them individually and that the starch is well spread. Prepare a wire cooling rack and baking sheet with parchment paper or paper towels, to leave your wings to rest.

Start the first fry. In a large pot, heat the frying oil on medium heat to 175C. Start frying your wings, depending on your pot, make sure to fry a few of them at a time leaving them enough space. Fry until golden brown for 5-6 minutes take them out with a skimmer ladle and leave them to rest on the rack. Continue to fry all of them until you are done with the first fry. Clean off any bits of the oil.

Start the second fry. Raise the temperature to 190C, and make sure to reach the right temperature with the help of a cooking thermometer before adding again the wings a few at a time. Fry them for another minute each and leave them to rest on the rack.

Prepare the soy garlic sauce. In a pan, mix the soy sauce, honey, rice vinegar, brown sugar, ground ginger and mince garlic on medium heat and bring to a boil. Then add the cornstarch and water to the pan and mix well. Add the sesame oil and take off the heat.

Serve the wings still hot and pour the glaze on top, garnish with fresh green onions and sesame seeds. Enjoy your soy garlic chicken wings!