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.
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.
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.
Prepare grill for indirect cooking, placing preheated Charcwood®️ Charcoal on one side of the bottom grill grate to create a hot and cool side. Add 2–3 chunks of your favorite smoking wood to the charcoal, replace the main cooking grate, and adjust bottom vents so that the grill temperature is approximately 400°F.
Sear your chicken wings directly over the coals on the hot side of the grill. Sear the wings on all sides to get a nicely browned, crispy skin. Chicken skin burns quickly, particularly when the marinade or rub contains high amounts of sugar. So watch them closely and turn them often to prevent scorching.
Once browned on all sides, move the wings over to the cool side of the grill to finish cooking through. Place the lid on the grill and let them cook until the wings reach a safe internal temperature of 165°F. An instant-read digital thermometer will come in handy for checking doneness. In general, the wings take 8 to 10 minutes to finish cooking through.
Serve the wings immediately with the grilled lemons. And squeeze the lemons all over to your liking. Add your favorite sauce for dipping
