Sort ingredients
jgearig
QR Code
Listen
Pdf
Pat the wings completely dry with paper towels.
In a large bowl, combine the salt, baking powder, black pepper, granulated garlic, onion powder, smoked paprika, and cayenne if using.
Toss the wings thoroughly until evenly coated.
Arrange the wings skin-side up on a wire rack set over a sheet pan.
Refrigerate uncovered for at least 8 hours and up to 24 hours.
Set up a grill for indirect cooking with a hot zone and a cooler zone.
Target a cooking temperature of 375 to 425°F.
Clean and oil the grates well.
Place the wings over indirect heat and cook with the lid closed for 25 to 30 minutes.
Move the wings over direct heat and cook for another 5 to 10 minutes, turning frequently, until the skin is crisp and evenly browned.
When the wings reach an internal temperature of 170 to 175°F, transfer them to a platter.
Serve as-is, or toss lightly with wing sauce if desired.