Pour the olive oil over the chicken wings and press the cloves of garlic. Add the chopped parsley and season it with the salt and pepper.
Then grate the Parmesan cheese over the chicken wings and add the breadcrumbs.
Now mix it all together and make sure that the Parmesan cheese sticks to the wings.
Start your grill with an indirect heat of 150ºC/302°F. Lay the wings on the cooler side of the grates and close the lid.
While the wings are cooking, we can make the dipping sauce by heating a tablespoon of olive oil in a pan.
When the oil is hot, we fry the onion, garlic and rawit peppers until the onion is soft. Make sure there is enough olive oil in the pan, and you keep stirring.
Add the diced tomatoes, oregano, chicken stock, salt and pepper. Let this simmer over medium heat until the tomatoes are soft.
When the chicken wings reach a core temperature of 75ºC/167°F, you grill them over direct heat for a nice golden brown crust.