Prepare the sauce: In a small bowl, whisk together the honey, soy sauce, minced garlic, tomato ketchup, brown sugar, rice vinegar, ground ginger, and white pepper. The mixture should smell sweet and pungent, with the garlic aroma hitting your nose immediately.

Prep the wings: Pat the chicken wings dry with kitchen paper. This step is crucial — dry wings will absorb the sauce better and won't water down the flavour. You'll notice the skin feels slightly tacky to the touch rather than slippery.

Layer and pour: Place the wings into your slow cooker in a single layer if possible, though a little overlapping is fine. Pour the sauce evenly over the top, turning the wings with tongs to ensure every piece is coated. The wings should look glossy and dark amber.

Slow cook: Pop the lid on and cook on low for 4 hours. Do not open the lid during cooking — every time you lift it, you lose heat and extend the cooking time. After 3½ hours, you'll start to smell the sweet, savoury aroma of honey and garlic filling your kitchen.

Thicken the sauce (optional but recommended): After 4 hours, use tongs to carefully remove the wings to a plate. They will be incredibly tender — some may fall apart, which is a good sign. Pour the cooking liquid into a small saucepan set over medium-high heat. You'll see it bubbling and reducing. Stir in the cornflour slurry and cook for 2-3 minutes, stirring constantly, until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon.

Finish and serve: Return the wings to the slow cooker (or a serving bowl) and pour the thickened sauce over them. Give everything a gentle toss to coat. The wings should look lacquered and sticky. Sprinkle with sesame seeds and sliced spring onions for a fresh, crunchy contrast.