Ingredients
4 heaped tbsp cornflour *
1 tbsp baking powder *
1 tbsp seasoning (chicken, peri peri, shawarma etc, I used chicken seasoning)
1 kg chicken wings, cut so that the elbow and drumstick are separated

Sauce
80g nduja paste
1 tbsp honey
½ tsp salt
Juice of ½ lemon
Basil leaves

Method
Get the coals burning and when they are white hot, cook the wings over indirect heat for about 30-40 minutes, or until golden and cooked through, turning from time to time to stop them burning.

Meanwhile put all of the sauce ingredients into a saucepan over a medium heat and cook until all melted and melded into one.

When they are cooked, toss the wings in the sauce.

If you want to cook inside, preheat the oven to 200c.  Put the oil in a large oven tray and put into the oven.

Put the cornflour, baking powder and seasoning into a bowl and mix.  Coat your chicken wings and tap off any excess and place into the oven tray.  You need to use a large tray so that the wings have space around them and are in a single layer, this is important to get them crispy.  Put into the oven for 20 minutes.

Turn your wings over, they will take another 15-20 minutes.  When they are cooked, toss the wings in the sauce and scatter over the torn basil.

Alternatively you can cook these in your air fryer in batches.