1. Cut the chicken wings through the joint separating the mid-wing and wing tip from the drumette. Toss the chicken pieces with the salt and baking powder. Spread in a single layer on a baking tray and refrigerate for at least 4 hours, ideally overnight.

2. Heat your oven to 220C fan-forced (240C conventional) and roast the chicken wings for 40 minutes, turning occasionally, until well browned. While the wings are roasting, combine the butter, golden syrup and soy sauce in a small pan. Bring to a boil and stir to combine. Pour the mixture over the wings, stir to coat and roast for a further 5-10 minutes before serving.

Adam's tip: The mix of baking powder and salt dries the outside of the chicken wings to give them a crisp skin. Do it the previous night, or even before you leave for work, and they'll be ready to throw into the oven as soon as you get home.

Also try: 21 more ways with chicken wings