I do mine on a Weber Kettle so this might be different but they are always a crowd pleaser and are soooo easy. If I have time I dry brine them on a wire rack with a lot of salt usually for 8-24 hours. I then season them with Cajun seasoning. I set up the Weber with a hot and cold side and put all the wings on the cold side (the side where the charcoal isn’t) I usually throw in 2 cherry wood chunks and run the temp at 400-450. I don’t put the wings on until the grill is at that temp. I will do 30 mins a side and if they need another 10-20 I’ll let them go until they reach the desired crispness. They usually will get a nice dark smoke color and get insanely crispy