Preheat the oven to 200c and place a wire rack over a baking sheet. In a large bowl toss the chicken wings with olive oil, paprika, garlic powder, salt and pepper
On a lined up baking tray, transfer the wings. Bake for an hour until crispy and golden. Flip the wings halfway through.
As the wings are baking, prepare the sauce by adding all the sauce ingredients into a saucepan over medium heat. Bring to a simmer while stirring and let thicken for about 5 minutes. Remove from heat.
Transfer the baked chicken wings to a bowl and toss with the sauce until completely coated. Return to the rack and broil for about 3 minutes until the sauce caramelizes, watching carefully not to burn.
Preheat oven on roast at 200c. In a baking sheet line the halved eggplants facing up. Drizzle the olive oil, paprika and salt and massage until the eggplant pieces are well coated. Roast in the oven for 30 minutes until soft on the inside and golden on the outside.
Let the eggplant pieces cool and scrape with a fork to scoop the flesh or peel the cover (i found peeling the cover faster).
Add the eggplant flesh into a bowl, together with all the baba ganoush ingredients. Process for about 3 minutes until smooth and silky. Taste to adjust salt or lemon for tanginess.