Pat wings completely dry with paper towels — moisture kills char and crispy skin. Trim tips if present; separate flats and drumettes at the joint. Season generously with salt, pepper, and any dry rub, pressing into the skin. Rest uncovered in the fridge for at least 30 minutes or up to overnight. Optional: precook in oven at 375°F for 15–20 minutes to render fat and reduce grill time to pure char work. Bring wings near room temperature before grilling.

Set up a two-zone grill — one hot side, one cool side. The cool zone is your escape route when flare-ups hit. Direct heat: Preheat to medium. Arrange wings in a single layer with space between pieces. Grill 20–30 minutes total, turning every 5–7 minutes until golden, cooked through, and no longer pink at the bone. Two-zone: Start wings on the cool side, covered, for 10–15 minutes to render fat and cook the interior gently. Move to direct heat for a final 5–10 minutes, turning frequently, to char and crisp the skin. Move wings to the cool zone immediately if flare-ups spike. Sauce or glaze: Brush on during the final 4–8 minutes only. Flip after each coat to caramelize both sides, and finish with a final brush just before pulling off the grill.

Wings are done at 165°F minimum near the bone — 175°F is better for tender, juicy meat. Don't pull early just because skin looks done; the bone area is last to come up to temp. Rest 3–5 minutes off the grill. Toss in sauce immediately after resting while still hot. Serve right away — crispness fades fast.