Prep: 20 mins (plus 1 to 2 hrs marinating) · Cook: 1 hr · Serves: 4 · Naturally gluten-free

The sticky version of Neetu's wings. Plain-spiced and oven-baked until the skin crisps up, then tossed in a butter-and-chutney glaze and back in the oven for a couple of minutes to caramelise. The chutney goes on at the end this time, not into the marinade. Same Date & Tamarind doing the work, different finish.

Why you'll love this

• Crisp baked wings with a sticky, glossy glaze

• The chutney is the sauce, no separate base needed

• Bake-and-glaze method, no deep-frying

• Works in the oven or the air fryer

• Naturally gluten-free

Ingredients

For the wings

• 1 kg chicken wings (about 2 lb)

• 2 tbsp vegetable oil

• 1 tsp garlic powder

• 1 tsp ginger powder

• Salt, to taste

• Freshly ground black pepper

For the glaze

• ¼ cup Mama Sood's Date & Tamarind Chutney

• 4 tbsp butter (or 2 tbsp oil for a vegan version)

Method

• Preheat the oven to 200°C / 400°F / gas mark 6. Set a wire rack over a baking tray (or bake straight on the tray if you'd rather).

• Wash the wings and pat them dry. Tip into a large bowl with the oil, garlic powder, ginger powder, salt and pepper. Turn through until every piece is coated. Cover and leave to marinate for 1 to 2 hours.

• Transfer the wings to the prepared tray, leaving space between them. Bake for 50 to 60 minutes, flipping halfway through, until the skin is golden and crisp.

• While the wings finish, make the glaze. In a small saucepan, whisk the Date & Tamarind Chutney over a low heat and bring to a simmer. Stir in the butter (or oil) and cook for around 2 minutes, stirring constantly, until melted and slightly thickened.

• Tip the cooked wings into a large bowl, pour over the glaze and toss until every piece is coated.

• Return the wings to the tray and bake for another 2 to 3 minutes, until the glaze caramelises. Keep a close eye so they don't catch.

• Serve straight away.

Serving suggestion As they are with cold drinks and a small bowl of extra chutney for dipping. Piled onto rice with roast vegetables for a proper dinner. Or wrapped into roti with mint yoghurt and pickled onions for a relaxed lunch.

Mama's tip Those last 2 to 3 minutes are where the magic happens and where it can all go wrong. The sugar in the chutney burns fast under direct heat. Set a timer, don't walk away, and pull the wings the moment the glaze looks glossy and sticky. A second too long and the bottom of the wing turns bitter.

About the chutney Mama Sood's Date & Tamarind Chutney is doing the work of any sticky wing sauce here. The dates bring deep caramel sweetness that grips the wings as they roast under the heat. The tamarind brings the sharp acidity that keeps the glaze from feeling cloying. Thinned with butter, it spreads easily and cooks down to a glossy lacquer. The chutney is the sauce. Nothing else needed.