Prepare the marinade: In a large bowl, whisk together the sunflower oil, tomato puree, minced garlic, smoked paprika, cayenne pepper, cumin, onion powder, salt, black pepper, lemon juice, honey, and soy sauce. The mixture should be a deep brick-red colour and smell fiercely aromatic.

Marinate the wings: Add the chicken wings to the bowl and toss thoroughly with your hands, ensuring every piece is coated. You'll feel the sticky, slightly gritty texture of the spice rub against your fingers. Cover the bowl with cling film and refrigerate for at least 2 hours, or overnight for deeper flavour.

Preheat the grill: About 30 minutes before cooking, remove the wings from the fridge to come to room temperature. Meanwhile, preheat your grill or grill pan to medium-high heat (around 200°C). The grates should be hot enough that a drop of water sizzles and evaporates instantly.

Grill the wings: Place the wings on the grill in a single layer, leaving a little space between each one. You should hear a satisfying sizzle as they hit the hot grates. Cook for 12–15 minutes, turning every 4–5 minutes with tongs, until the skin is charred in spots and golden-brown. The wings will feel firm to the touch when done.

Check for doneness: Use a meat thermometer inserted into the thickest part of a wing (avoiding the bone). The internal temperature should read 74°C. If you don't have a thermometer, cut into one wing — the juices should run clear, and the meat should be opaque white all the way through with no pink remaining.

Rest and serve: Transfer the grilled wings to a clean platter and let them rest for 5 minutes. This allows the juices to redistribute, keeping the meat moist. The wings will look glossy and smell of smoky, spicy goodness. Serve immediately, or allow to cool completely for storage.