When it comes to barbecues, hot dogs and hamburgers are always invited to the party, but chicken wings are sometimes snubbed because they're often a bit chewy and fatty straight from the grill. One trick we learned while developing the Grilled Honey-Garlic Chicken Wings for our June issue was to cook the wings first in the oven, which breaks down some of the fat and skin, so all you need to do is give your wings a quick trip to the grill before they're ready to eat. The result is a beautifully tender, but crispy chicken wing that no one will be able to resist. The thing I love the most about this method is that you can cook your wings in advance and finish them on the grill when your guests arrive! I love the original honey-garlic version so much that I wanted to try a Greek-inspired variation served  tzatziki sauce. The verdict? They're super addictive! Here's what you'll need: 1/2 tsp grated lemon zest 1/4 cup lemon juice 1/4 cup extra virgin olive oil 1 clove garlic, grated or pressed 1-1/2 tsp dried oregano 3/4 tsp salt 1/2  tsp pepper 900 g chicken wings and drumettes In bowl, whisk together lemon zest, lemon juice, olive oil, garlic, oregano, salt and pepper. Set aside 2 tbsp of the lemon marinade; cover and refrigerate. Add wings and toss to coat. Cover and refrigerate for at least 3 hours or up to 12 hours. Remove wings from marinade; discard marinade. Place wings on greased rack on top of rimmed baking sheet, bake in 325 °F (160 °C) oven until juices run clear when pierced, about 20 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat on grill before continuing.) Toss with reserved lemon marinade. Place wings on greased grill over medium-high heat; grill wings until browned, about 5 minutes. Photography by Irene Fong