In a bowl, whisk together the sugar, honey, soy and water and set to one side.
Pat dry the chicken wings and season lightly with salt. Pre-heat a cast iron pan in Roccbox with a splash of sesame oil before adding the wings to the pan and returning it to Roccbox. Cook for around 3-4 minutes or until the skin is beginning to go crispy.
Flip the wings over and pour the sauce into the pan. Pop the split chillies in alongside the wings and squeeze over the lime juice and add the lime wedges to the pan too.
Turn Roccbox down to its lowest setting and return the pan to the oven to allow the sauce to reduce to a thick, sticky glaze and to finish cooking the wings – around 5 minutes in total.
Transfer the sticky wings to a plate and top with the toasted sesame seeds and springs onions.