• Preheat the oven to 250 degrees F.
• Pat the wings dry with a paper towel. Line a baking sheet with foil and then place a wire rack on top of the baking sheet. Place dry wings into a large mixing bowl. Combine the baking powder, cumin, salt, pepper and onion and garlic powder in a small bowl. Place wings in a large mixing bowl or plastic bag and toss to coat evenly.
• Rearrange the wings on the baking tray in a single layer with the skin side up. They will shrink when they cook because the fat renders out so don't worry if they seem too close together. Place on the middle oven rack for about 30 minutes. Raise heat to 450 degrees F and place in a higher level of the oven for another 30 minutes.
• Take the baking sheet from the oven for and let the wings rest for about 5 minutes. Turn the oven to broil on high. Toss the wings in about 2 cups of the spicy mango curry sauce (recipe below) in a large bowl until evenly coated. Rearrange wings back on the wire rack and let broil for 10 minutes. Take the wings out of the oven and let sit another 5 minutes. Serve with a little extra of the chutney sauce on the side for dipping. Enjoy!

Spicy Mango Chutney

• Heat the olive oil on medium-low in a medium stock pot. Sweat the onions and garlic for about 2 to 3 minutes. Add the lal mirch, curry powder, cinnamon and let it sweat for another minute. Add the mangoes, pineapple, sugar, vinegar, salt and stir to combine. Raise the temperature to medium-high and bring to a boil. Once it begins to boil reduce to heat to low and let simmer for about 30 to 40 minutes or until the sauce is to your desired thickness. Remove from the heat and allow to cool. Transfer chutney to blender and blend until smooth. Store additional chutney sauce in the fridge.