Combine sauce ingredients into a small saucepan and warm gently for 5mins stirring occasionally.
Leave 5-6 tablespoons of the sauce to one side then coat the wings in the sauce in a large bowl. Discard residual sauce. Set up the BBQ for 2 zone cooking with a direct and indirect zone. Grill the wings direct turning occasionally. Until the skin crisps up and the internal temp of the wings hits at least 75ºc
Cook the Mash Direct products as directed on pack. You can also cook these on the BBQ with an indirect heat, until done.
Remove from the grill and toss the wings in the sauce you had set aside at the start.