My latest batch of wings; made these a couple of weeks ago (first batch I'd made in a while)
Wings prepped in my usual manner, seasoned, and ready for a date with the grill:
Wings deployed: (added a chunk of pecan wood to the grate right after taking this pic)
Thirty minutes in, and flipped:
Sixy minutes in, sauced (wings sat on the grill for a few minutes to let the sauce set up), plated, and ready for devouring:
Really nice smoke character, skin turned out crispy, and the meat was juicy and tender.
I normally sear the wings once cooked, and before saucing, but this batch showed me that searing might be optional going forward. More experiments are needed to confirm this.