1 Prepare the barbecue by placing a good layer of charcoal evenly across the bottom, then lighting it and waiting until the coals are glowing but have a fine layer of ash on the outside.
Pile more of the glowing coals over to one side than the other, to create a heat gradient.
2 While the barbecue is heating, remove the tips from the chicken wings (these can be used for stock), put the remaining wings into a large bowl and season with salt and pepper.
3 Place the wings over the direct heat and cook for 2–3 minutes on each side, until you achieve a nice golden char.
4 Move the wings to the side of the barbecue where there is indirect heat, put the lid over them and cook for 12–15 minutes, until cooked through.
To test, insert a skewer into the thickest part of the wing: the juices should run clear.
5 Transfer the cooked wings to a bowl or plate and keep warm.
6 Prepare the hot sauce by blitzing all the ingredients together in a small food processor; any surplus sauce keeps well in the fridge in an airtight container for up to 3 days.
7 Heat the sauce you need in a pan over a medium heat, stirring from time to time for about 10 minutes, until the sauce is reduced a little.
8 Add some of the warmed sauce to the cooked wings, toss to coat and serve sprinkled with sesame seeds and spring onions.
• The Haynes Fakeaway Manual by Fergal Connolly contains over 60 recipes from worldwide cuisines to make top-quality takeaways at home, and is priced at £22.99.