Grilled Chicken Wings With Provencal Flavors

• Salt and freshly ground black pepper
• 1 teaspoon fresh thyme, oregano or marjoram leaves
• 1 teaspoon chopped fresh rosemary leaves
• 1/2 teaspoon chopped fresh lavender leaves, optional
• 1/4 cup roughly chopped parsley
• Extra virgin olive oil
• 8 chicken wings, cut into three sections, smallest section reserved for stock
• 8 bay leaves, cut in half
• Lemon wedges

1. Start a gas or charcoal grill; fire should be moderately hot and rack about 6 inches from heat source.
2. Keep part of grill cooler for indirect cooking.
3. In a small bowl, combine a sprinkle of salt and pepper with herbs.
4. Add enough olive oil to make a paste.
5. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture.
6. Push skin back onto flesh and sprinkle with a little more salt and pepper.
7. Start chicken on cool side of grill.
8. After some fat has been rendered, turn chicken; if it flares up, move it to an even cooler part of fire.
9. When skin has lost its raw look and most fat has been rendered, no more than 15 minutes, move chicken directly over fire.
10. Cook until both sides are nicely browned and flesh is firm and cooked through, another 5 to 10 minutes.
11. Serve hot, warm or at room temperature, with lemon wedges.
12. (Bay leaf is not edible.)

salt, fresh thyme, rosemary, fresh lavender leaves, parsley, extra virgin olive oil, chicken, bay leaves, lemon wedges

Taken from cooking.nytimes.com/recipes/10676 (may not work)