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I'v taken to grilling my wings and they're fantastic.
First I'll sprinkle some Cavendars greek seasoning on them, then a little bit of Wham! creole seasoning.
I cook them over indirect heat until they're close to ready, but you have to keep turning them so it's a task best done while sitting around drinking beer - don't expect to be able to leave and return.
Once they're close to done, take them off and throw your vents open to get your fire as hot as it will go. Put them back on over direct heat but only for a minute or so; turn constantly. You'll crisp up the skin a little bit that way.
Take them inside, put em in a bucket of hot sauce and toss to coat. I usually take Franks that I've had simmering in garlic while I was grilling.
They're healthier, the cleanup's easier and ultimately you can't go wrong with that little bit of barbecue taste thrown in with the hot wings. I was a hardcore 'fried' wings guy, but the grilled ones have really grown on me.
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"If there's a god, he's laughing at us.....and our football team..."
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