1. Preheat the oven to 400 degrees and place a wire rack over a baking sheet (this is optional – if you’re feeling adventurous, feel free to bake directly on the tray).
2. In a large bowl, wash and add chicken wings with oil, then season with garlic powder, salt & pepper, and ginger powder. Let it marinate for a couple of hours. Fill this time however you like – put on a movie, go for a walk, the options are limitless (provided they fit within the ‘couple of hours’ limit). Once you’re satisfied with the marination levels, transfer the wings to the prepared baking sheet.
3. Bake until the chicken is golden and the skin is crispy (typically 50-60 minutes), and don’t forget to flip the wings halfway through.
4. In a small saucepan, whisk together date and tamarind chutney, bring to simmer then stir in the butter/oil. Cook on a low heat until the butter is melted and slightly thickened (roughly 2 mins). Keep stirring to avoid burning.
5. Transfer the baked wings to a bowl and pour the chutney mixture over the top. Toss until the wings are completely coated.
6. Return the wings to the baking tray and let them cook until the coated sauce is caramelised (roughly 2-3 mins). Keep a careful watch so that it doesn’t burn. (It would be tragic to fall at the final hurdle, when wing heaven is tantalisingly within reach!)
7. Charring avoided, your wings are now ready to serve! Don’t eat them all too qui- oh, too late.
