1. Oil your grill racks and then prepare your grill for direct grilling over medium heat, about 350ºF. Keep one burner off or on low in case some wings are cooked before others.
2. Put the wings in a single layer on the grill over the heat, nicer side of wings facing down. Close lid and cook for 5 minutes. Use metal tongs to have look underneath them all. Some tend to get darker faster due to hot spots on the grill. If some are starting to char too much, flip those over. Keep monitoring and flipping as they all darken. Once all wings have been flipped, close lid and cook 3-5 minutes. Then open lid and check underneath. Flip any that are dark underneath. Now stay with them and flip ever minute or so as they are darkening. Move any that get dark enough to the cool side of the grill so they keep cooking but no longer borwn.
3. After about 18 minutes of total cooking time, use an instant read thermometer in the center of a few wings to make sure that they’ve all reached 165ºF. If some aren’t quite there, give them another 3-5 minutes. What you want are wings that are nicely charred on all sides and cooked through.
4. Use tongs to transfer fully-cooked wings to a bowl. Add BBQ sauce. Start with 1/2 cup. Toss. If it’s a strong-tasting sauce, don’t add more. If it’s milder, add up to another 1/4 cup.

Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!