Method

• 1.
  Combine oil, ground cumin and coriander, 1 tsp ground chilli, ginger, garlic, 1 tsp freshly ground black pepper and 2 tsp salt flakes in a large bowl and toss through the wings.
• 2.
  Marinate wings overnight, covered, in the fridge, or set aside, covered, at room temperature for 30 minutes, tossing occasionally, to marinate before cooking.
• 3.
  Before cooking wings, place pineapple juice in a large saucepan. Bring to the boil over high heat. Reduce heat to medium-high and simmer for 20 minutes or until reduced to about 150ml. Add tomato sauce, sugar, vinegar, remaining 1/2 tsp chilli and a pinch of salt flakes. Simmer for 2-3 minutes until thickened. Remove from heat and set aside, covered, to keep warm.
• 4.
  To cook the wings, preheat barbecue over medium-low heat. You don’t want ferocious heat here; you want to caramelise the chicken skin without burning, preferably over indirect heat.
• 5.
  Add wings and cook for 20 minutes, turning every 5-10 minutes, until they are burnished and deeply caramelised.
• 6.
  Brush the pineapple with a little oil, then add to the barbecue with the wings. Brush a little of the pineapple sauce over the wings, turn up the heat to medium-high, and cook wings and pineapple for 5 minutes. Remove wings and pineapple and toss wings in the warm pineapple sauce. Serve wings with charred pineapple and scatter with chilli and coriander.