I like the stickiness of Mum's recipe, but some of the spices are a tad over-powering. I'm going to use her recipe as the basis for my own.
First I'm going to make a marinade, that's going to double as a glaze. I love ketchup, so Heinz is the base for this marinade. To it I'm going to add a shake of smoked paprika, and a squeeze of siracha, salt and cracked black pepper. I'm also adding some cider vinegar and some brown sugar. I'm doing all of this to taste, while heating the entire thing on the stove. This is just a dry run, if this batch works there will be some more tests in the future.
Once the tails are cool enough to handle chop them into pieces. Mine have already been partially chopped. This is not uncommon if you get them at an Asian grocery like I did.