Set aside cut chicken wings in a gallon plastic bag. 4 pounds flattened and drumetted chicken wings Pulse lemon juice, brown sugar, olive oil, garlic, oregano, parsley, salt, and pepper in a food processor until smooth.
1/2 cup lemon juice, 1/2 cup light brown sugar, 1/4 cup olive oil, 12 skinless garlic cloves1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 cup fresh oregano, 1/8 cup fresh flat leaf parsley,
Toss the bag to coat the wings with marinade. Refrigerate 2 hours to overnight. Turning the bag every several hours helps the wings marinate evenly, but if not, no problem.
Remove the wings from the marinade and place in a basin. Remove the marinade from the heat and set aside after simmering it in a small pot or skillet over medium heat.
Start the grill on medium. Grill the wings on oil-greased grates. Keep basting the wings every two minutes, especially after rotating. Stop basting halfway through and discard marinade.
Cook until the wings reach 165°F without overcooking, about 20 minutes. Try to get good exterior char.
If some wings are almost done but not charring, finish them on a hotter grill. This produces the most flavour. Serve and relish.