How to bbq crispy wings on the grill

The wings.

A happy wing is a clean wing. Wash and pat dry.

Get your charcoal to 350 degrees now. Use indirect heat, meaning there is a barrier between the coals and the meat. I use a pizza stone, firebricks work great too.

Lump charcoal w/hickory chunks added.

Add salt and pepper to corn starch and coat each wing lightly. This is the important part. This is what gives them the texture and crispness you'll love.

A coated wing.

The whole family of coated wings.

An inverted pizza stone works great on the Big Green Egg to creat an indirect heat source.

Once at temperature, place the wings top-down. This ensures they absorb the most smoke while the juices flow down into the meat.

Leave the wings on for 40m. Flip and leave for another 15m-20m. You want the internal temp to be 165 minimum. I like to get them to 175-180-ish.

Here they are at the flip.

I fill a couple bowls with our favorite sauces. I DO NOT coat the wings while they are on the grill. This method is much more effective and coats them well. Hot wings really absorb the flavor too.

In the bowls, sauces added. A little mixing and coating and bam! Done. Remember, you can make them taste however you like at this step- hot, sweet, spicy. Even add some dry rub/spices to the mix.

The finished product. Evenly coated, crispy skin, tender meat. Time to enjoy.