3 lb (1.5 kg) chicken wings
3 tbsps olive oil
2 tbsps smoked paprika picante (hot) (preferably the Spanish pimenton de La Vera)
Kosher salt and freshly cracked black pepper
For the dressing:
1/4 cup extra virgin olive oil
Juice of 1 lemon
1/4 cup roughly chopped fresh herbs: any combination of parsley, sage, rosemary, thyme, and oregano
2 tbps dry sherry
1 tbsp minced fresh garlic
1 tbsp red pepper flakes
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium, you’re ready to cook.
Cut each wing into 3 sections. Discard the wing tips or save them for stock.
Rub the wing pieces with oil, sprinkle them with smoked paprika, salt, and pepper, then put them on the grill directly over the coals and cook, turning occasionally, until they are golden brown (10–15 minutes).
To check for doneness, cut into one to make sure there is no redness near the bone.
While the wings are on the grill, combine the olive oil, lemon juice, fresh herbs, sherry, garlic, red pepper flakes, and salt and pepper in a bowl large enough to hold all of the wings; mix well.
As the wings come off the grill, add them to the bowl, turning to coat with the dressing. Serve the wings hot, right out of the bowl, with plenty of paper napkins.