In a bowl, combine smoked paprika, ground ginger, mustard powder, and salt.

Heat grapeseed oil in a saucepan over low heat, add eschalots and cook until softened.

Add garlic and cook until fragrant. Stir in the spice mixture, chicken stock, tomato passata, tomato sauce, apple cider vinegar, sugar, Worcestershire sauce, golden syrup, and tamarind puree.

Increase heat, cook for 15 minutes until reduced, then blend until smooth and simmer until thickened. Adjust acidity or sweetness as needed.

Combine apple cider vinegar and gelatine.

Toast ground chipotle in a frypan, then add it to the gelatine mixture.

Melt butter in the frypan, cook the onion, red chilli, and garlic powder until softened. Add the gelatine mixture and simmer until reduced.

Stir in raw sugar and barbecue sauce if desired.

In a large pot, cook chicken wings in salted water until done. Remove and pat dry.

Grill wings until golden, glazing as you cook and turning frequently to build layers.

Arrange wings on a platter, garnish with coriander and lime wedges, and serve.