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

Smokey sauce ingredients
2 tbsp olive oil
juice of ½ lemon
2 tsp sweet chilli sauce
1 tsp smoked sweet paprika)
1 tbsp sun-dried tomato paste or tomato purée
1 garlic clove, crushed
½ tsp salt
¼ tsp pepper

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 bowl and mix.

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.