Combine the turmeric, chili powder, cumin, coriander, salt, granulated garlic powder, ginger powder and paprika in a small bowl. This is your spice mix.
Toss the wings in enough oil to coat. You don't need to drown them but you do need enough to coat.
Sprinkle the wings with the spice mix and toss.
Prepare your grill for medium-high indirect heat. As always, I prefer charcoal for the flavour.
Grill the wings for 10 minutes then flip the wings. Cook the wings for about another 10 minutes. They should be crispy but not dry so be careful not to overcook them.
If you want some grill marks or char, cook them quickly over direct heat to finish. Don't try to cook them over direct heat all at once. That's a good way to end up with burned wings. 5-6 at a time is a good pace.
Drizzle them with fresh squeezed lime juice (this is key for everything to come together) and serve with tamarind dipping sauce if you want.