Combine all the marinade ingredients with the chicken wings in a large bowl. Rub well to coat evenly, then refrigerate for 1 hour. While the wings marinate, prepare the garnishes and set aside.
Heat the vegetable oil in a large, deep pan over medium-high heat for 4–5 minutes until it reaches 170°C. To test without a thermometer, dip the handle of a wooden spoon or chopstick into the oil — when it bubbles steadily, the oil is ready.
Toss the marinated wings in the cornflour, pressing to help the coating adhere. Working in batches, fry the wings for 6–7 minutes until pale and cooked through. Remove and rest on a tray lined for 5–6 minutes.
Increase the oil temperature to 180°C and fry the wings again in batches for 4–5 minutes until deep golden and crispy. Set aside.
In a large pan over medium heat, combine the All Purpose Sauce, honey and crushed chilli flakes (if using). Add the wings and toss for a couple of minutes until the glaze is sticky and glossy and the wings are evenly coated. Top with the garnishes and serve immediately.
