In a large bowl mix together the tandoori spice blend. Pat the wings really dry and toss in the bowl with the olive oil. Toss with the spices until every wing is covered. Cover bowl and place in refrigerator at least 20 minutes.
Preheat an oven to 350F grill to high. Bake wings for 25 minutes, flipping midway to cook evenly.
While wings are baking, add all the ingredients for the chutney to a blender and purée until smooth. Add a bit more water if needed. Season with salt to taste.
Add all the ingredients for the dip into a small bowl and stir together with a spoon.