Wash and cut each chicken wing at the joint to separate the mini wing and drumette. Pat them dry with a paper towel and place them in a large bowl.

Add the baking powder and salt to the wings, and toss them to ensure an even coating. Set them aside to rest for 10 -15 minutes.

Heat 2 tbsp oil in a grill pan over medium-high heat.

Sear the chicken wings in the hot oil until they become golden brown and tender. Once done, remove them from the pan and set them aside.

In the same pan, add the cubed capsicum and saute until they become slightly crispy. Set them aside as well.

In a separate bowl, combine all the sauce ingredients.

Heat a saucepan and add a tbsp oil over low-medium heat.

Pour the sauce mixture into the pan and bring it to a boil.

Add the seared chicken wings into the saucepan and toss them to coat evenly. Allow them to cook for a few minutes.

Pour the cornflour slurry into the pan, stir and cook until the sauce thickens slightly.

Adjust the seasoning to your preference and then, turn off the heat.

Serve the chicken wings hot, garnished with chopped spring onions.