Grilled wings

I cook mine on my Weber kettle all the time. Stack up coals on one side and put the wings on the other. Cook for 35-40 minutes flipping them halfway. Temp should be around 425-450 and they get nice and crispy.

Honestly when I make wings, I use it as a chance to kill off my seasonings that are almost gone. I throw whatever in a bowl and toss them with my wings with a little oil and I have yet to be disappointed at the flavor I got. You cannot over season a grilled wing. "IF" you do, just toss them in buffalo sauce or butter to get the extra seasoning off.

Baking powder helps with the crunch as well.

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Baking powder helps with the crunch as well

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I do this. A spoon for every pound of chicken. I mix that in with other spices (cumin, basil, oregano, pepper, cayenne, garlic powder, onion powder and anything else I may feel like). I don't salt them until after so they don't dry out. Comes out great on the grill or in the convection oven.

I don't have a specific recipe, but have learned over the years a good dry brine and cooking with the skin dry is key. Pat dry the wings and season with your favorite spices. Place them on a rack to let them air dry in the refrigerator.

Grill at 275. I mop mine with different sauces once close to serving temperature on the grill or pull them off and toss them in a sauce before serving.

Here’s how I do my whole wings.

Dust with favorite rub or seasoning. Grill until they start getting a nice crust, then sauce and put back on the pit for a few minutes to really caramelize the sauce. I then toss them with sauce 1 more time before I serve. Sauce is made up of butter, franks, bbq sauce, and a little bit of the same rub from the chicken.