Pour in 60 ml (¼ cup) water, cover and reduce the heat to medium. Cook without stirring until there is only a little water left in the pan, about 15–17 minutes. Check occasionally to make sure the pan doesn't dry out and the chicken doesn't burn.

When only a little water remains, add 1 tablespoon olive oil, 1 teaspoon salt, the oregano, paprika and garlic cloves. Cover and cook for 2 minutes.

Reduce the heat to low and turn the chicken wings over. Cover and cook for another 5 minutes.

Pour the lemon juice over the chicken. Cook uncovered for 1 minute, then give everything a gentle stir. Transfer the chicken and garlic to a plate and set aside.

Add the remaining 1 tablespoon olive oil to the same pan. Add the onion, cover and cook over medium-low heat until softened, about 3 minutes, stirring occasionally. Scrape up any browned bits from the bottom of the pan as the onion cooks.

Add the bulgur and remaining ½ teaspoon salt. Cook over medium-low heat for 2 minutes, stirring.

Pour in the boiling water and cover. Reduce the heat to the lowest setting and cook for about 15 minutes, or until the bulgur is tender and the water has been absorbed.

Remove from the heat and give the bulgur a gentle stir. Taste and add more salt if needed. Arrange the chicken wings and garlic cloves over the bulgur. Cover and let rest for 10 minutes before serving.

Garnish with chopped parsley and serve.