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Using a sharp knife, cut the wings at the joints, where you get drumsticks and wings. Discard the tiny tips. You’ll have 36 wings.
In a small bowl, combine the marinade spices. Pour the beer into the spice and mix. Place the chicken in a large bowl, and pour the beery marinade over the chicken, making sure all the chicken is submerged. Add about a cup of water if needed. Cover and chill overnight if you can. At least two hours!
Next day, drain the marinade and pat each chicken wing dry. Place them on a large baking sheet in a single layer. Now it’s time for the dry rub! Combine all the spices in a small bowl, and evenly sprinkle and coat each chicken wing all over. Place all the wings in a plastic bag, and let them marinate in the fridge at least two hours.
Time to grill! In a small bowl, mix your basting sauce ingredients.
Preheat the grill to a medium high, and arrange the wings on the grates. Grill for 8-10 minutes PER side, basting with a brush as you go.
Final step, toss, brush or drizzle a little more of the Frank’s hot sauce over the wings, until glossy and sexy and you want to sob like a toddler.
Aaaaand INHALE. You are going to lose your ever loving mind, I’m telling you.
Makes 36 wings!
(Serve with ranch dressing or blue cheese dressing, if you desire!)