Baked, not fried, and glazed twice. The single best thing to do with the bottle.
The trick with sticky wings is patience with the glaze: brush it on too early and the sugar burns before the chicken is cooked. Bake them naked until the skin is properly crisp, then glaze twice in the last ten minutes and they come out lacquered rather than scorched.
Method
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Heat the oven to 220°C (200°C fan) and line a large tray with baking paper. Set a wire rack on top if you have one — air underneath is what makes the skin crisp.
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Pat the wings completely dry with paper towel. This matters more than any other step: wet skin steams instead of crisping.
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Toss the wings with the oil and salt and spread them out in a single layer, not touching.
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Bake 30 minutes, turning once at the halfway mark, until golden and crisp.
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While they cook, stir the sweet chilli sauce, soy and lime juice together.
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Brush half the glaze over the wings and return to the oven for 6 minutes. Brush on the rest and give them a final 6 minutes, watching closely — the glaze goes from sticky to burnt quickly.
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Rest 5 minutes, then scatter with spring onion and sesame seeds.
Tips
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For extra-crisp skin, toss the dried wings with 2 teaspoons of baking powder along with the salt, and leave them uncovered in the fridge for a few hours first.
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Same glaze, same method works on chicken drumsticks (add 10 minutes) or pork ribs (cover and cook low first, then glaze).
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Keep a little glaze back in a bowl for dipping rather than using it all on the tray.