To make sauce, add oil to a deep frypan and heat over a medium heat. Add garlic, sea salt and chilli flakes and cook for 5 minutes. Add tomatoes and cook for about 20 minutes, tossing from time to time until they break down and form a sauce.

Bring a pot of salted water to the boil, add chicken wings and simmer for 10 minutes. Remove from the heat. Drain, pat dry, and allow to cool for an hour.

Mix marinade ingredients together in a large bowl, then toss the chicken wings through. Leave to marinate for an hour.

Heat a barbecue grill to hot. Remove wings from the marinade and set aside. Pour marinade into a large frying pan and bring to the boil. Reduce marinade on a gentle simmer until it starts to thicken.

Place chicken wings on hot barbecue grill and cook for about 2 minutes each side, until they caramelise and char. Brush the charred wings with the reduced marinade.

Pile wings onto a platter, sprinkle with the coriander and mint, and serve with tomato sauce.

HOT TIPS

• The chicken wings don't need a lot of cooking on the barbecue, as they are essentially ready to go once blanched. You won't believe how tender the twice cooking makes them.

• This recipe is ideal shared with Neil Perry's stuffed eggplant with black bean sauce, rice and steamed greens.

SOMETHING TO DRINK

Pale ale
A dish with spice and boldness shouts out for a refreshing and quenching ale. Hailing from the historic Rocks district of Sydney, Lord Nelson Three Sheets Pale Ale ($4, 330ml) is a playful yet intriguing match.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.