BBQ Chicken Wings Marinated Two Ways

Method

1. Prepare the chicken wings: cut them at the joint to separate the flat and drumette, trimming any excess skin or feathers. You can keep the tips or discard them.
2. Divide the wings into two equal portions.
3. For the herb marinade: in a bowl, combine chopped sage, rosemary, basil, finely grated lemon zest, crushed garlic, a generous amount of salt, and extra virgin olive oil. Mix well.
4. Add one portion of wings to the herb marinade and toss to coat evenly. Cover and refrigerate.
5. For the yogurt marinade: in another bowl, combine Greek yogurt, finely chopped onion, crushed garlic, lemon juice, sweet paprika, chopped basil, and chili pepper (with seeds for extra heat). Mix well.
6. Add the remaining wings to the yogurt marinade and coat evenly. Cover and refrigerate.
7. Marinate the wings for at least 4 hours, preferably overnight, in the refrigerator.
8. Prepare the grill (or oven) for high heat. If using a grill, get it very hot.
9. Grill the wings over direct high heat for about 5 minutes, turning once, until nicely charred and crispy. Then reduce the heat to medium and continue cooking for another 10–15 minutes, turning occasionally, until cooked through.
10. While the wings cook, you can also grill vegetables: halved tomatoes (San Marzano type), zucchini slices, whole friggitelli peppers, and onion wedges. Brush with olive oil and season with salt.
11. Serve the wings hot, accompanied by the grilled vegetables and a sprinkle of fresh herbs if desired.