Step 1

If you have to cut up the wings into drums, wing, and other weird piece, this is the time to do it.  The easiest way I can say to do this is to bend the pieces at the joint and then cut it next to where the wing bent.  The knife should go through pretty easily and you shouldn’t have to saw too much.  If you are working hard at it, you’re not in the right spot.  Cut up the pieces, throw out the weird piece at the end and salt and pepper the wings.  Clean your hands and set aside the cutting board aside.  If you did not need to cut them up, then just take them out of the package, salt and pepper them, and set them aside.

Step 2

Add all of the marinade ingredients to a large Ziploc bag, saving the olive oil for last.  Squish the marinade around in the bag until the garlic is broken up and the mustard is incorporated into the sauce.  Open the bag again and add the chicken.  Close the bag and shake the chicken around to make sure all the pieces are covered.  The chicken can marinate for 24-48 hours if you are looking to make ahead.  Otherwise it will still be delicious even with just a half hour.

Step 3

Heat up the grill.  The wings should take about 15-20 minutes on the grill.  You want to make sure that the wings are crispy and have some charred edges.  In the last few minutes of cooking, add the Naan or Pita bread to the grill to warm up.  Remove everything from the grill to a plate.  Top with parsley, red onion, and/or bits of feta (optional).  Serve with homemade tzatziki sauce.