Start by prepping the chicken wings. You want to first get rid of the wing-tip at the last joint, which doesn’t have a lot of meat on it but which is great to make stock with. Then you want to separate the drum from the fat, and you do this by slicing through the joint. Make sure your knife is sharp!

Pat the wings dry and transfer them to a large-enough bowl for marination.

To the wings add the salt, the togarashi powder, toasted sesame oil and some Japanese soy sauce. (You can sub the soy sauce for coconut aminos to keep the carbs down, but please do not use regular sesame oil in place of toasted sesame oil. They’re very different.)

Give it all a good mix till the chicken is uniformly coated in the marinade. Then place a heat-proof ramekin or small bowl right in the middle of all that chicken.

Now turn on the stove and set the flame on high, and heat a piece of charcoal on the naked flame using grill tongs, until the charcoal is red hot. Drop the hot charcoal into the ramekin in your chicken bowl, and immediately plop a small amount of butter or ghee on it. Shut the bowl immediately with a lid and let the smoke infuse in the chicken. If you’re doing this on the grill, you can skip this step.

Let the smoke infuse in the chicken for about 15 mins. You can do the smoking process as many times as you like to make it smokier.

While the chicken marinates, preheat your oven to 200C/390F.

Add the baking soda to the marinating chicken, and give it a good mix. The baking powder helps the skin of the chicken wings crisp up.

Line a baking tray with some foil and place a rack in the tray. Line your chicken wings up on the rack and pop the whole thing into the oven for about 30 minutes.

While that’s happening, chop up a spring onion. Separate the white part from the green, and slice both up finely.

After 30 minutes are up, take your chicken wings out of the oven. They should be golden brown now.

To give it a bit of that charry flavour, I’m going to hit the wings with a blowtorch. You can also just directly hold these over a naked flame just to give it a little bit of char. Careful of dripping fat though! You can also pop it into your oven and turn on the broiler for five minutes if you have one.

To finish up the wings, get your wok out and add in a knob of butter. You can vary the amount you use depending on your fat macros. When the butter melts and bubbles, throw in the spring onion whites, the togarashi seasoning and stir it all together till the onions just soften.

Add in the chicken wings to the wok, give them a good toss till the wings are all coated in that delicious togarashi onion butter.

Once the wings are well coated, throw in the fresh spring onions greens, give it a final toss and serve!