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 191°C for 15–20 minutes to render fat and reduce grill time to pure char work. Bring wings near room temperature before grilling.

设置一个两区烤架——一个热侧，一个凉爽侧。凉爽区是你的逃脱路线，当突兀达到时。 直热：预热到中热。在单个层排列翅膀，片之间有空间。烤20–30分钟总体，每5–7分钟转，直到金黄、熟透，没有更多粉红在骨头。 两区：启动凉爽侧翅膀，覆盖，为10–15分钟烹饪间接以渲染脂肪和温和烹饪内部。移动到直热，为最后5–10分钟频繁转，为了烤和酥脆皮肤。如果突兀尖刺立即移动翅膀到凉爽区。 酱汁或釉：仅在最后4–8分钟刷。每涂层后翻转以焦糖化两边，以最后刷仅在拉掉烤架前。

Wings are done at 74°C minimum near the bone — 79°C 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.