Step 1

For the barbecue sauce, combine spices and 1/2 tsp salt flakes in a bowl and set aside. Heat oil in a saucepan over low heat. Add eschalot and cook, stirring occasionally, for 8 minutes or until softened but not coloured. Add garlic and cook, stirring, for 1 minute or until fragrant. Add spice mixture and remaining ingredients, and stir to combine.

Step 2

Increase heat to medium and cook, stirring occasionally, for 15 minutes or until reduced slightly. Remove from heat and, using a stick blender, whiz until smooth. Return to medium-high heat and simmer, stirring occasionally, for 30 minutes or until thickened. Set aside until needed.

Step 3

Meanwhile, to make the glaze, combine vinegar and gelatine in a bowl and set aside. Toast chipotle in a large frypan over high heat for 2 minutes or until fragrant. Add toasted chipotle to gelatine mixture and stir to combine.

Step 4

In the same frypan used to toast the chipotle, melt butter over medium heat. Add onion, chilli and garlic powder, and cook, stirring occasionally, for 8 minutes or until onion has softened. Add gelatine mixture, bring to the boil and cook, stirring occasionally, for 4 minutes or until reduced by half. Add sugar and 300ml barbecue sauce. (Remaining barbecue sauce can be stored, covered and chilled, for up to 3 weeks.) Simmer, stirring occasionally, for 3 minutes or until reduced slightly. Set aside until needed. (Glaze can be stored, covered and chilled, for up to 1 week.)

Step 5

To cook the chicken, place wings, 8 cups (2L) water and 1 tbs salt flakes in a saucepan over high heat and bring to the boil. Reduce heat to medium-low and simmer for 45 minutes or until chicken is cooked through. Drain, transfer to a plate and set aside to cool.

Step 6

To finish cooking chicken, heat a chargrill pan or barbecue to high heat and grease well with oil. Add chicken, skin-side down, and grill for 3 minutes or until golden. Turn, brush generously with glaze and grill for a further 3 minutes or until golden. (If glaze was made in advance, the gelatine in it may have set; if so, reheat in a microwave on high for 30 seconds at a time until glaze returns to liquid form.) Remove wings from heat and brush all over with more glaze.

Step 7

Transfer chicken to a serving platter and scatter with coriander sprigs and chilli. Serve immediately with lime wedges and remaining glaze.