The secret to the best Grilled Chicken Wings is all in the prep. Time and baking powder will ensure you get super crispy skin when you cook chicken wings on the grill. Dry rub adds subtle, smoky flavor that makes these grilled wings perfect for saucing or dipping.
Pat the chicken very dry and arrange on a platter or in a casserole dish.
Combine the kosher salt and baking powder in a small bowl. Sprinkle the mixture evenly over the chicken wings. Rub the mixture into the skin with your (clean and dry) hands. Transfer to the fridge and chill at least 1 hour, and up to overnight.
When you’re ready to grill, heat a grill to medium (350-375°F). Scrub the grates clean, if needed.
Combine the dry rub ingredients - brown sugar, paprika, garlic powder, onion powder, and pepper - in a small bowl.
Remove the chicken from the fridge and pat very dry using paper towels. Pour the olive oil over the chicken wings, then rub into the skin. Sprinkle the chicken with the dry rub, then work into the skin on all sides.
Arrange the wings on the grill, crowding them a bit so each wing touches its neighbor (you want them snug so they both steam and crisp). Grill 20 minutes, with the lid open, turning every 5 minutes. Aim for an internal temperature of about 180°F for very tender meat that will practically fall off the bone.
Remove from the grill and toss with your favorite sauce, or serve with a dipping sauce on the side.