These are the wings Neetu makes when there's a barbecue going, or when she wants something with proper colour and stickiness on a Sunday. The chutney goes in with the marinade - not at the end - so the wings cook into it. Smoky, sweet, sharp. Worth marinating overnight if you can plan ahead.

Why you'll love this

• Big flavour from a short ingredient list

• Works on the barbecue or in an air fryer

• Easy to scale up for a crowd

• Better the longer you marinate

• Naturally gluten-free

Ingredients

• 1 kg chicken wings

• 2 tsp tandoori masala

• 1 tsp salt

• 1 tsp coriander powder

• 1 tsp chilli powder

• A splash of olive oil

• 4-5 tbsp Mama Sood's Date & Tamarind Chutney

Method

1. In a large bowl, mix the tandoori masala, salt, coriander powder, chilli powder and olive oil into a paste.

2. Add the wings and turn them through the spices until every piece is coated.

3. Spoon in the Date & Tamarind Chutney and stir until the wings are generously covered.

4. Cover and leave to marinate for at least 1-2 hours. Overnight in the fridge is even better.

5. Cook on the barbecue for a smoky finish, or in the air fryer until crisp and deeply golden.

6. Serve hot, straight away.

Serving suggestion Bring them out as they are with cold drinks and a cooling mint yoghurt dip. For something more substantial, pile them onto rice with a fresh salad.

Mama's tip Marinate overnight if you can. The chutney soaks all the way through, the spice softens, and you end up with completely different wings the next day.

About the chutney Mama Sood's Date & Tamarind Chutney is doing two jobs here. The dates give a deep sweetness that catches and caramelises on the heat, and the tamarind cuts through with the sharpness that keeps it from cloying. It's why this marinade only needs a handful of ingredients to do the work.