Ingredients:

Instructions:

  1. Thoroughly pat the chicken wings completely dry using paper towels. Moisture is the enemy of crispiness.
  2. In a small bowl, whisk together the baking powder, salt, garlic powder, and smoked paprika to create the dry rub.
  3. Place wings in a large bowl. Sprinkle the dry rub over the wings and toss thoroughly until every surface is lightly and evenly coated.
  4. Arrange the coated wings in a single layer on a wire rack set over a baking sheet. Refrigerate uncovered for at least 2 hours, or preferably overnight, to dehydrate the skin.
  5. Prepare your grill for two-zone cooking (one side hot/direct heat, one side cool/indirect heat). Target a medium-high heat (approx. 375°F / 190°C). Lightly oil the cooking grates.
  6. Place the wings skin-side down over the direct heat. Grill for 3-4 minutes per side, rotating constantly to prevent burning, until grill marks appear and the skin starts to tighten.
  7. Move the wings to the indirect heat zone. Close the lid and continue grilling until the internal temperature reaches 165°F (74°C), about 15–20 minutes, flipping halfway through.
  8. While wings finish, gently heat the cider vinegar, honey, butter, Worcestershire sauce, and cayenne in a small saucepan over low heat, stirring until butter is melted and the mixture is homogenous. Do not boil.
  9. Once the wings reach 165°F (74°C), immediately remove them from the grill. Toss them in the warm glaze. Serve immediately for ultimate Crispy Grilled Chicken Wings.