Preheat the grill for cooking over medium heat. While the grill heats, cut the chicken wings into three pieces, keeping all but the tips.
In a mixing-size bowl, combine the Dijon mustard, olive oil, garlic, soy sauce and ginger. Whisk together until well combined. Add the chicken and toss so that the pieces are all well-coated with the marinade.
Cover bowl of chicken and allow to marinate for 45 min – 1 hour.
Remove chicken pieces from the marinade and allow excess liquid to drip off before placing on the grill. Grill chicken over medium-hot coals about 15-20 minutes, basting wings with excess marinade, turning pieces at least once during that time so that they are evenly browned.
Chicken is fully cooked when a meat thermometer inserted in the “meatiest” part (away from the bone) registers 185F. Serve immediately, perhaps with your favorite BBQ sauce or other tasty dip.
Variations: Omit ginger, and substitute your favorite spice (or omit dry spices entirely). After wings come off the grill, toss them lightly in 2 – 3 Tbsp of your favorite spice blend or rub.