1. Preheat the oven to gas 7, 220°C, fan 200°C.
2. In a large bowl, toss together the chicken wings, garlic granules, onion powder, Chinese five spice and white pepper. Place in a single layer on a wire rack set over a large baking tray. Roast for 35-40 mins, opening the door every 10 mins to release the steam, until golden and crisp.
3. Meanwhile, make the teriyaki sauce. In a medium saucepan, add the sugar, soy sauce, garlic and 250ml water. Bring to the boil, stirring occasionally, and cook for 3-5 mins allowing the sugar to dissolve. Mix the cornflour with 2 tbsp water until you have a smooth paste, then drizzle into the sauce and cook for a further 5 mins, stirring frequently, until smooth, glossy and the sauce coats the back of a spoon. Remove from the heat and stir in the vinegar.
4. Tip the crispy chicken wings into a large bowl, drizzle over two-thirds of the teriyaki sauce and toss until they are evenly coated. Pour onto a serving platter and sprinkle with chives and sesame seeds. Serve with a bowl of the remaining teriyaki sauce for dipping.
Tip: Use tamari instead of soy sauce to make this recipe gluten-free.
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