Pat the 3 lb chicken wings split into flats and drumettes completely dry with paper towels. This is the single most important step for crispy skin — any surface moisture will steam instead of sear.

In a small mixing bowl, combine the 1 tsp kosher salt, 1 tsp black pepper freshly ground, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and ½ tsp cayenne pepper (if using). Mix well.

Place the 3 lb chicken wings split into flats and drumettes in a large mixing bowl and drizzle with 2 tbsp olive oil. Toss to coat evenly, then sprinkle the dry rub over the 3 lb chicken wings split into flats and drumettes and toss again until every piece is well coated.

Set up your grill for two-zone cooking: for a gas grill, turn one side to medium-high and leave the other side off. For a charcoal grill, bank the coals to one side. Preheat to about 400°F with the lid closed.

Place the 3 lb chicken wings split into flats and drumettes on the indirect (cool) side of the grill in a single layer. Close the lid and cook, flipping once halfway through, until the 3 lb chicken wings split into flats and drumettes are cooked through and the skin is starting to render and tighten, about 20–25 minutes total. The internal temperature should reach 165°F.

Move the 3 lb chicken wings split into flats and drumettes to the direct (hot) side of the grill. Cook uncovered, turning frequently every 1–2 minutes, until the skin is deeply golden, charred in spots, and crispy, about 5–8 minutes. Watch carefully to avoid burning.

While the 3 lb chicken wings split into flats and drumettes finish on the grill, whisk together the ½ cup buffalo sauce (or ½ cup barbecue sauce), melted unsalted butter, and 1 tbsp honey in a large mixing bowl.

Transfer the hot 3 lb chicken wings split into flats and drumettes directly from the grill into the sauce mixing bowl. Toss well to coat every wing thoroughly. Serve immediately.