Use a sharp knife to separate the wings into three parts (flats, drummettes, tips). Discard the wing tips.
Place wings, Mazola Corn Oil, garlic cloves, oregano, parsley, and sea salt in a zip-top bag. Close the bag and shake to distribute. Place the bag in a bowl (just in case it leaks!) and place in the refrigerator for at least 1 hour, or overnight.
Preheat a grill to medium heat. Remove the wings from the marinade and discard the marinade.
Grill the wings, turning once, until cooked through and golden brown, about 10–12 minutes.
While the wings are cooking, combine the sun dried tomatoes and mayo in a medium bowl. Stir to combine.
When the wings are finished cooking, sprinkle with the grated parmesan. Serve immediately with the sun dried tomato mayo.
If you can find wings labeled “party wings”, then you won’t need to separate the parts with a knife (they will already be separated into flats and drumettes).