Line tray with baking paper and preheat oven to 210C fan forced.
Pat dry chicken with a paper towel.
Add to a large bowl the baking powder, salt, pepper and garlic, and combine well.
Toss the wings into the bowl and coat with the baking powder mixture.
Place onto baking tray and cook for 40 minutes or until golden and cooked through. Remove from oven.
Just before removing the chicken wings from the oven, melt butter and add Chang’s Sesame Oil and Chang's Tamari Soy Sauce, chilli sauce and runny honey. Bring to a simmer (not to a boil), remove from heat and then set aside until chicken is ready.
Pour Buffalo Sauce over hot chicken wings and toss to evenly coat. Serve immediately.