Ingredients

• 1 large red onion, quartered

• 8 garlic cloves

• ½ cup extra virgin olive oil

• juice of 2 lemons

• 2 more lemons, halved

• 1 teaspoon sweet paprika

• 1 teaspoon coriander

• 1 teaspoon cumin

• 1 teaspoon Aleppo pepper (or ½ teaspoon red pepper flakes)

• ½ teaspoon turmeric

• ½ teaspoon nutmeg

• 2 ½ pounds chicken wings

• Kosher salt

Directions

1. In the bowl of a large food processor fitted with a blade, combine the onion, garlic, olive oil, lemon juice and spices. Pulse until well combined into a thick marinade.

2. Season the chicken wings well with Kosher salt and put them in a zip top bag. Pour the marinade over and zip the bag shut. Massage the bag a bit to distribute the marinade.

3. Lay the bag of wings flat on a large plate or tray. Refrigerate for 2 to 4 hours, turning the bag over once midway through.

4. Heat a gas grill to 425°F and lightly oil the grates.

5. Shake off excess marinate then arrange the wings over direct heat. Cover the grill and cook the wings for 15 to 20 minutes, turning over every 5 minutes, until they are fully cooked through. Grill the lemons, flesh side down.

6. Serve the wings immediately with the grilled lemons. And squeeze the lemons all over to your liking. Add your favorite sauce for dipping (I like the coolness of Tzatziki yogurt cucumber sauce).