Mix the wings with the marinade ingredients (coconut aminos, smoked paprika, onion powder, garlic powder, salt and pepper). Combine and set aside in the fridge for a few hours or overnight.
Grill the wings on medium low heat for about 35 minutes, flipping often. Turn the heat up at the end if they need more browning. The key is to slow cook the meat and render the fat so the wings are nice and tender, but the skin gets brown and not burnt. (alternatively, you can bake the wings at 325 for 45 minutes and finish them on the grill or under the broiler)
While the wings are cooking, put the lemon juice, honey, chile flake, and salt in a bowl to form the wing sauce.
When the chicken is done, put it right into the bowl to toss and coat.
Serve the wings and sprinkle the oregano on top and a little more chile flakes.