3 1/2 lbs. (about 17 pieces) chicken wings
1 1/2 tsp. kosher salt
1 tsp. ground cinnamon
1 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
One 9-oz. jar mango chutney
2 Tbsp. Pomegranate Balsamic or Gala Apple Balsamic
Chop the wings between the joints into 3 pieces. Discard the wing tips or save for another use.
In a small bowl, mix the salt, cinnamon, cumin, garlic powder, and cayenne together. Season the chicken wings with the spice mixture. Cover and refrigerate while heating up the grill.
Meanwhile, pulse the chutney and Pomegranate Balsamic in a food processor until the chunky bits of mango are minced. Transfer to a bowl and set aside.
Lightly oil the grill grate. Place the wings on the grill with low heat and cover. Grill for 15 minutes. Turn the wings and cook until they are browned and show no sign of pink when pierced at the thickest part near a bone, about 20 minutes longer. During the last few minutes, brush the tops of the wings with half the chutney mixture.
Turn the wings, and up the heat on the grill. Brush with the remaining chutney mixture. Cook, turning occasionally, until the wings are glazed, about 2 minutes. (Although most of the fat will have cooked away by this point, the wings are likely to flare up, so adjust the final glazing time as needed.)
Transfer to a platter and serve hot.
