Wash the chicken wings and pat them dry using paper towels. Dry wings help create better grill texture.

In a bowl, mix olive oil, minced garlic, paprika, garlic powder, salt, black pepper, honey, soy sauce and lemon juice.

Add chicken wings to the bowl. Toss well so every wing is evenly coated with the marinade.

Cover the bowl and refrigerate for at least thirty minutes. Longer marinating gives deeper flavor.

Heat your grill to medium heat. Lightly oil the grill grates to prevent the wings from sticking.

Arrange the wings on the grill in a single layer. Leave space between them for even cooking.

Cook the wings for about ten minutes. Turn them occasionally using tongs so both sides cook evenly.

Grill the wings for another ten to fifteen minutes. The skin should become golden and slightly crispy.

During the last few minutes, brush some leftover marinade over the wings for extra flavor.

Ensure the chicken is fully cooked and the juices run clear. Internal temperature should reach 75°C (165°F).

Remove wings from the grill and let them rest for three minutes before serving.

Place wings on a serving plate. Sprinkle chopped parsley on top and serve immediately.