Cut each whole chicken wing at the joint and discards the tips. Wash and pat dry them with a paper towel. Set them aside.

Mix soy sauce, vinegar, sugar, sweet chilli sauce and water in a bowl. Stir well to combine, and set the sauce aside for later use.

In a mixing bowl, coat the chicken wings with salt, white pepper powder, cayenne powder, 5 Spice powder, mixed herbs and chopped basil leaves. Mix well to ensure an even coating on the wings. Allow them to marinate for 8-10 minutes.

In a separate shallow bowl, mix the wheat flour and salt.

Take each marinated chicken wing and coat it thoroughly with the flour mixture. Shake off any excess flour.

Place the coated wings on a plate/flat bowl, cover and refrigerate for at least an hour. to allow them to absorb maximum flavour.

Heat the grill pan over medium-high heat and brush it with oil.

Place the coated chicken wings on the heated grill pan. Cook the wings for 8-10 minutes on each side or until they cook through and develop a golden and crispy texture, flipping them occasionally with a tong.

Transfer the cooked chicken wings to a plate and set them aside.

Using the same pan, heat it over medium heat. Add the chopped garlic to the pan and saute until it turns slightly golden.

Add the prepared sauce mix to the pan and let it simmer on low heat for a few seconds until it thickens slightly.

Add the chicken wings to the sauce and gently toss to coat them evenly. Simmer and cook for 4-5 minutes, then turn off the heat.

Serve the chicken wings hot. Enjoy!