Ingredients
4 heaped tbsp cornflour *
1 tbsp baking powder *
1 tbsp seasoning (chicken, peri peri, shawarma etc, I used chicken seasoning)
½ tsp crushed black pepper
2 tsp smoked sweet paprika
2 tbsp oil
1 kg chicken wings, cut so that the elbow and drumstick are separated

Savoury caramel
250ml beer
3 tbsp honey
2 sticks of fresh thyme or ½ tsp dried
½ tsp salt
1 tsp chipotle chilli flakes - or less if you want them less spicy

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 caramel ingredients into a saucepan over a medium heat and let it bubble away until a little thicker.

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, seasoning, black pepper and smoked 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.