Preheat oven to 220°C. Separate the chicken wings and cut off the wing tips, which you can use save to make your own chicken stock.

Mix together the cumin, coriander and 1/2 tsp paprika and sprinkle over the chicken wings. Add salt and pepper.

Place chicken wings on a foil-lined baking sheet and place into the oven. After 10 minutes, turn the temperature down to 180°C and cook for a further 25-30 minutes.

In the meantime, you can prepare the sauce. Add the pineapple juice, peri peri peppers, garlic, juice from 1/2 lime, vinegar, brown sugar and paprika in a sauce pan over medium-high heat.

Bring to a boil and let it cook down until syrupy, about 10 minutes. Here, I should note, you should be careful. Don't look for something that is too thick, because when the sauce cools down a little it will become much thicker. While you want it to be syrupy, it should also be thin enough to be spread over the chicken wings.

When the wings are done, remove from the oven and spread the glaze over them. Put the remaining glaze in a bowl.

Place the wings back in the oven for another 3-5 minutes until they are bubbling. Remove from the oven and at this point I toss them into the bowl with the remaining glaze to make sure all parts are covered in glaze.

Serve as you'd like, although the pineapple on the side makes for a good pairing.

Bon appetit!