Pat the chicken wings dry with paper towels—this is essential for crispy skin and proper seasoning adhesion. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, brown sugar, and baking powder. The baking powder is key here; it raises the pH of the chicken skin, allowing it to brown more effectively on the grill. Toss the dried wings with the neutral oil in a large bowl, then add the dry rub mixture and toss thoroughly until every wing is evenly coated.

Preheat your grill to 400°F and set it up for indirect heat—this means you want hot coals or burners on one side with a cool zone on the other, or heat on the outer edges with a cool center. If using charcoal, arrange coals to one side. If using gas, light only one or two burners depending on your grill size. Soak the apple wood chunks in water for at least 30 minutes before grilling, then add them to the hot side of the grill to create smoke. I like to place a drip pan with a little water on the cool side of the grill to catch drippings and add moisture to the cooking environment.

Place the seasoned wings from Step 1 on the cool side of the grill, skin-side up, arranging them in a single layer without crowding. Close the grill lid and maintain a temperature around 350-375°F (adjust vents or burners as needed). Cook covered for 45 to 60 minutes, checking halfway through to ensure even cooking. The wings are done when they reach an internal temperature of 165°F when measured with a meat thermometer in the thickest part. This low-and-slow method renders the fat and keeps the meat juicy while allowing the dry rub to deeply flavor the wings.

Once the wings reach 165°F, move them to the direct heat side of the grill (directly over the hot coals or lit burners) for a quick 2-3 minute sear, turning occasionally. This quick blast of high heat will crisp up the skin and add a charred, smoky crust. Watch closely to prevent burning—the goal is a golden-brown exterior.

Brush the charred wings generously with the BBQ sauce, then return them to the indirect heat side of the grill for 5 minutes to caramelize the glaze. For best results, I apply the sauce in two light coats rather than one heavy coat—this prevents it from burning and creates a better texture. After the final 5 minutes, remove the wings from the grill and let them rest for 2-3 minutes before serving.