Prep Your Wings: Pat your wings dry with a paper towel. Combine the wings, baking powder, and dry rub or seasoning of your choice in a bowl. Mix well. Place in the fridge for at least 2 hours or overnight to help them dry out for super crispy skin!

Direct Heat Method: Preheat your grill for direct heat at 450 F. Place the wings onto well oiled and clean grates and flip every 30-60 seconds until cooked to at least 165 F. I take my wings closer to 185 F- 190 F. for better texture personally (see post notes above). Remove from the grill, sauce, and serve.

Indirect Heat/ Smoked: Place the seasoned wings onto an elevated cooling rack over a baking sheet. Place on a preheated grill/ smoker set to 250 F. Let them cook until the skin is crispy, browned, and reached a minimum temperature of 165 F. I take my wings closer to 185 F- 190 F. for better texture personally (see post notes above). Remove from the grill, sauce, and serve.