Whisk together 2 finely grated garlic cloves, 1/2 cup smooth peanut butter, 1/4 cup fresh lemon juice, 2 tsp. Aleppo pepper or 1/2 tsp. crushed red pepper flakes, 2 tsp. ground cumin, and 1/2 cup warm water; season with salt. Toss 2 lb. chicken wings (flats and drumettes separated) with 1/2 cup sauce; cover and chill 2–12 hours. Broil chicken, turning occasionally, until cooked through and lightly charred, 20–25 minutes. Serve wings with remaining sauce, topped with chopped parsley and Aleppo pepper or crushed red pepper flakes, accompanied by cucumber spears and lemon wedges.