I did some great wings this weekend, but in an oven. The principles should be the same. A couple hours of low and slow to melt the fat inside, and then you have to crank the heat for a little bit 10-30 minutes, depending on the wings, to crisp up the skin.
They were marinated the day before, with chicken dry rub, siracha, and soy sauce. Tossed in buffalo sauce after cooking.
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