Yield: 1 dozen whole chicken wings
Rinse wins in cold water. Pat wings dry and coat thoroughly with spice rub.
For charcoal grill:
Situate coals so you have two heat zones; high heat and low heat. Grill wings over low heat for the first portion of cooking time with the lid closed, turn after 5-7 minutes. When wings have cooked most of the way, finish them over the hot coals to give them a nice final char. This will also help caramelize the sugar in the spice blend. Wings are fully cooked when internal temperature reaches 165F.
For gas grill:
Grill over medium-high heat with the lid closed, flipping wings every five minutes or so. Remove from grill once internal temperature reaches 165F.
Whole wings are easier to manage on a grill, but you can slice these into drums and flaps if desired. If you do not have a grill you can make these easily in the oven. Bake at 350 F on a raised rack for 20 mins, finish under the broiler to get the skin crispy and sugar in the spice blend caramelized.