Prep the wing flats by patting them dry with a paper towel and tossing them solo in the baking powder. Let them rest like this for a minimum of 2 hours, uncovered in the fridge. Leave for up to 24 hours to dry out the skin.

Divide each piece of bacon by cutting them in half. Season the wings in the BBQ dry rub.

Wrap each flat with a piece of bacon so that both ends are under the piece of chicken. Press the chicken wing down to secure the ends onto a wire rack and season the tops with a little more BBQ dry rub.

Preheat your grill to 300 F and set it for indirect. Add in some wood if you desire some smoke too. Place the wings with the wire rack right onto the grill grates. Make sure you have a foil pan to go underneath to catch the rendered fat.

Cook the wings to a minimum of 165 F (I like to go to 185-190 F personally) around 30-40 minutes or so.

Make your three ingredient beer cheese sauce and you're ready to serve it all together on a platter and garnish with chives if desired!