Prepare the marinade: In a large mixing bowl, whisk together the tomato ketchup, honey, soy sauce, oil, grated garlic, smoked paprika, cayenne pepper, cumin, salt, and black pepper. The mixture will look a dark, rusty red and smell deeply of warm spices and sweet tomatoes.

Coat the chicken: Add the chicken wing pieces to the bowl and toss thoroughly with your hands or a pair of tongs until every piece is completely coated. You’ll see the glossy, dark red marinade clinging to the pale skin of the chicken. Cover the bowl with cling film and leave to marinate at room temperature for 15 minutes while you heat your grill.

Preheat the grill: Heat your outdoor barbecue, griddle pan, or overhead grill to a medium-high heat. You want it hot enough that a drop of water sizzles and evaporates instantly, but not so hot that the sugars in the honey will burn before the chicken cooks through.

Grill the wings: Place the wings in a single layer on the grill grate or pan. You should hear a loud, satisfying sizzle as they hit the hot surface. Cook for 8–10 minutes, then flip each wing with tongs. The cooked side should be deeply bronzed with distinct char marks and the edges will look slightly caramelised.

Baste and finish: Brush the wings with any remaining marinade from the bowl. Continue to cook for another 8–10 minutes, turning once more, until the wings are sticky, dark golden brown, and the internal temperature reaches 75°C. The skin should be crisp to the touch, and the meat at the thickest part will be white and opaque, not pink.

Rest and serve: Transfer the cooked wings to a clean serving platter. Squeeze the fresh lime juice over the top and scatter with chopped coriander if you like. Let them rest for 3–4 minutes before serving; you’ll see the juices settling and the glaze becoming glossy and set.