Add the sundried tomatoes, roasted red peppers, olive oil, garlic, lemon juice, lemon zest, oregano, paprika, salt, black pepper and chilli flakes to a food processor.

Blitz until you have a thick, spoonable paste. It should be textured, not completely smooth. If it seems too stiff, add a small splash of olive oil. If it looks watery, blitz in an extra sundried tomato or two.

Pat the wings dry and place them in a large bowl. Add the paste and toss thoroughly so every wing is covered.

Refrigerate for 2 to 4 hours. The coating is rich enough to do plenty in that time without needing an overnight soak.

In a small bowl, combine the basil, olive oil, crumbled feta and lemon juice. Stir gently and set aside.

If you’re making the optional extra spooning sauce, mix the chopped red peppers, chopped sundried tomatoes and olive oil together in another small bowl.

Prepare the BBQ for two-zone cooking at around 200 to 220°C. Clean the grates well because thick marinades like this are more likely to catch on dirty metal.

Take the wings out of the fridge about 20 minutes before cooking so the coating loses some of its chill.

Place the wings on the cooler side of the grill and close the lid. Cook for 22 to 25 minutes, turning every 7 to 8 minutes, until the coating looks set and the skin has started to render underneath.

This stage gives the paste time to cling and darken without burning.

Move the wings to the hotter side and cook for 6 to 10 minutes, turning frequently, until they’re cooked through to at least 74°C and the edges are lightly charred in spots.

Don’t wander off. The sugars in the peppers and tomatoes can catch if one part of the grill runs hot.

Transfer the wings to a clean bowl or platter. Spoon over the basil and feta finish while the wings are still hot. Add the optional tomato-pepper spooning sauce if you want an extra layer of richness.

Serve straight away with lemon wedges if you like a sharper finish.