Prepare the BBQ for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
For the yogurt sauce, mix the garlic with the lemon juice in a bowl and set aside.
garlic 6 cloves, crushed, 3 tbsp lemon juice , natural yogurt 300g
Combine the spices, salt and pepper in a bowl. Toss the wings with 3 tbsp of this mixture in another bowl. Cook the wings on the cooler side of the BBQ, with the lid closed, for 30 minutes, turning halfway through. Move the wings to direct heat, over the coals, and cook for another 5 minutes, moving them around and turning to ensure even crisping. (Alternatively, heat the oven to 180C/fan 160C/gas 6 and divide the wings between two trays. Roast for 45 minutes until cooked through. Heat the grill to high and transfer the wings to a large tray, discarding any cooking juices. Grill for 15-20 minutes, turning them every 3-4 minutes, until charred and crispy.)
4 tsp cayenne pepper , 2 tsp fine sea salt , chicken wings 30, tips removed and jointed
Finish the yogurt sauce by straining the lemon and garlic mixture through a sieve into the yogurt with a pinch of salt and mix well.
garlic 6 cloves, crushed, natural yogurt 300g, 3 tbsp lemon juice
Toss the wings in the remaining spice mixture, then tip onto a platter and drizzle over some of the yogurt sauce, serving the rest on the side for dipping. Scatter over the oregano and serve.
