Measure oil into a medium bowl.
Grate lemon peel onto foil; add 1/2 teaspoon to oil; store remaining peel in foil; freeze for later use.
Squeeze lemon; add 1 tablespoon juice to oil; chill or freeze remaining juice for another use.
Add oregano and garlic salt to oil; whisk until blended.
Add chicken wings, toss well; cover and refrigerate up to 24 hours.
Preheat oven to 425 degrees.
Place chicken wings, skin-side down, on rack on pan prepared.
Bake 20 minutes; brush with marinade, turn; brush other side.
Bake until brown and tender, about 30 minutes longer.