First, make the bhuna besan. Mix the gram flour with the vegetable oil and place in a small pan over a low heat. Fry until the mixture turns a nice golden colour, then put to one side and leave to cool.
Blend the garlic and ginger in a food processor until coarse. Place in a large mixing bowl and add the oil, spices, beetroot powder and bhuna besan. Mix well until all the ingredients are properly combined into a smooth paste.
Pour the marinade over the chicken wings and massage it in, ensuring that all the meat is coated. Cover and leave in the fridge overnight.
Use a cast iron griddle pan on a medium heat to cook. When the pan is hot, put the chicken in, turning the wings until golden and cooked through.