1-First, make the glaze: Combine all glaze ingredients except the lime juice, corn flour, and water in a saucepan. Cook over medium heat for 5-8 minutes until it thickens, then stir in the lime juice. Mix the corn flour with water separately and add it to the saucepan to thicken further. This step is where the magic happens, creating that sweet and tangy coating that’ll have your family asking for more.

2-Next, season the wings: Toss the 2 kg chicken wings in 2 tablespoons of olive oil, then coat them evenly with the spice rub that’s 1 teaspoon garlic powder, 1 tablespoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne, 1 tablespoon sweet paprika, and 1 tablespoon brown sugar. Let them marinate for at least 30 minutes, or up to 24 hours for deeper flavor. I once let mine sit overnight, and oh boy, it was worth the wait!

3-Now, cook the wings: Use indirect heat on your barbecue at 150°C for 45 minutes, basting with the glaze every 10-12 minutes. Crank up the heat to 220°C for the last 3-5 minutes to crisp the skin. If you’re adapting for dietary needs, like using tofu, adjust the cooking time accordingly it’s all about making it work for you.

4-Finally, finish up: Drizzle the wings with extra glaze and garnish with chopped spring onion, lime wedges, coriander, and a pinch of sesame seeds. For more grilling tips, check out this helpful guide on how to grill chicken wings. These steps, with an active prep time of 15 minutes and cooking time of 45 minutes, make sticky pineapple glazed wings a quick favorite.