Direction

1. In a small bowl, combine the 2 teaspoons coarse kosher salt, 2 teaspoons ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder and 1 teaspoon onion powder. Set aside.
2. In a larger bowl, blot the 28 chicken wings with a paper towel (fastest method). Alternately you can place them in the fridge to dry out for 3-4 hours.
3. Sprinkle half of the seasoning over the large bowl of dry chicken wings. Toss and sprinkle the remaining blend over them. Toss again. Set aside while you get the grill prepared.
4. Build a fire for indirect cooking by situating the coals on only one side of the grill/smoker, leaving the other side void. Preheat the grill to 450°F and liberally grease the grates.
5. Place the wings on the grill over indirect heat and close the lid. Cook for approximately 30 minutes or until brown and crispy, turning 2-3 times to evenly brown.
6. Coat the wings liberally with 1 cup BBQ Sauce and cook an additional 2 minutes, allowing the sauce to caramelize.
7. Remove the wings from the grill and let them rest for 5 minutes. Serve with extra sauce for dipping, if desired.
8. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.