Whisk together the ingredients for the dry rub and toss the chicken wings thoroughly before setting aside.
Line a roasting tray with silver foil (use an old unloved one) and place the chicken on a rack above them. I used four balls of silver foil to balance the rack on.
Wrap the whole thing up in foil and tightly seal. Make sure you have your extraction on full or a window open - it's smoking time!
Place over a direct flame. Soon you'll start seeing small wisps of smoke escaping - this is a good thing! Lower the heat and keep it smoking for around 20 mins, then pop in a preheated oven for a further 40 minutes until the wings are cooked through.
Meanwhile, fry the onion and garlic in the olive oil until soft, then add the tomato puree and all the other ingredients. Stir all the time until the sauce has reduced to your desired consistency.
When ready to cook, fire up your grill and add your wings. Baste both sides and allow the sauce to bubble and char in places.
In the meantime, make your crema - add everything to a blender and whizz until perfectly smooth.
Serve the wings with the crema and a sprinkling of chopped coriander.