Ingredients
4 heaped tbsp cornflour *
1 tbsp baking powder *
40ml pineapple juice
30ml tomato sauce
30ml soy sauce
1 tbsp vinegar
2 tsps fresh ginger, finely grated
1 clove garlic, finely chopped or minced
1 tbsp brown sugar
1 tsp paprika
1kg chicken wings

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 the pineapple juice, sauces, vinegar, ginger, garlic and sugar in a small saucepan and bring to the boil.  Once boiling reduce the heat and cook over a medium heat, for 5-10 minutes until the sauce has slightly thickened.

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 paprika 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 and put back in the oven and turn off your caramel.  The wings will take another 15-20 minutes.  When they are cooked, toss the wings in the sauce.

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