Cutting chicken wings is really simple. All you need to do is locate the joint and cut through iHold one end firmly and securely while cutting through the joint carefully.
I went through a few variations of spice combinations to come up with the one I eventually used for my dry rub and hope you enjoy them as much as I did.
Pat the seasoning into the wing to a get an overall coverage of the wings with the seasoning. Feel free to use less seasoning, I like mine bursting with flavor!
The next step is placing them on your preheated grill (medium-high heat) and cook for about 20 minutes. Turn the wings often to avoid burning them. The brown sugar in the seasoning mixture will caramelize and burn faster than you think.
You can reduce charing by placing a doubled sheet of tinfoil on the grill. This can be used as early in the process as you like, but I would recommend getting a little color on them before placing them on the foil.