• Remove the stems and roughly chop jalapeño peppers, then place them in a mini blender.
• Add the pineapple from the tin and 2 tablespoons of the juice to the blender and blitz to a smooth paste.
• Add the pineapple puree to a small (15cm or 6") pan.
• Throw in the dried mint, salt and white pepper and stir to combine.
• Cook over a medium-low heat for 12-15 minutes stirring regularly.
• Prepare the wings by cutting into winglets and drumettes.
• Season the wings with salt, baking powder and paprika and toss to coat well.

To Bake (1 Hour):

• Place the chicken wings skin-side down on a baking rack placed on top of a baking tray. Lining the tray with foil reduces the washing up!
• Place the wings in a preheated oven and cook for 30 minutes at 130ºC or 250ºF.
• Remove the chicken wings from the oven and turn up the temperature to 200ºC or 400ºF.
• Flip the wings over on the rack and return them to the oven for another 20 minutes.
• Remove the wings, place them in a bowl, pour over the glaze and toss to coat well.
• Return the wings to the baking rack and return them to the oven for a final 5-7 minutes.

To Air Fry (35 Minutes):

• Spray the air fryer basket with oil and add the seasoned chicken wings.
• Cook for 20 minutes at 160°C or 320°F, shaking them halfway through.
• Turn up the heat to 200°C or 400°F and cook for a further 10 minutes.
• Transfer the wings to a bowl, pour over the glaze and toss to coat.
• Return to the air fryer and cook for another 5 minutes at 200°C or 400°F.

To BBQ (35 Minutes):

• Set up the grill with a direct and indirect heating section and heat to a temperature of around 250°C or 485°F.
• Place the wings over the indirect heat section of the grill, presentation side up, close the lid and cook for 25-30 minutes.
• Use a meat thermometer to check that the internal temperature of the chicken has reached at least 73°C or 165°F; cook for longer if required.
• Remove the chicken and place it in a bowl.
• Pour over the pineapple glaze and toss to coat.
• Return the wings to the direct heat side of the grill and give them a minute or two on each side to go sticky and caramelise.