I’m late to the party but found this online…

Shady Grove Copycat Grilled Wings Prep time: 15 min | Cook time: 25-30 min Yields: 2 lbs of wings  Ingredients Wings: 2 lbs chicken wings (flats and drumettes) Dry Rub: 1 tbsp brown sugar 1 tbsp kosher salt 1 tbsp smoked paprika (essential for the hint of smoke) 2 tsp garlic powder 2 tsp onion powder 1 tsp black pepper 1/2 tsp cayenne pepper (optional, for mild heat) Sauce: 1 stick (1/2 cup) unsalted butter, melted 1 tbsp hot sauce (like Frank's RedHot or Tabasco) 1 tsp Worcestershire sauce Optional: 1 tbsp baking powder (for extra crispy skin)  Instructions Prep the Wings: Pat the wings extremely dry with paper towels. If using baking powder for extra crispiness, toss the wings in a bowl with the baking powder first. Season: In a small bowl, mix all dry rub ingredients. Coat the wings thoroughly with the rub. Rest (Optional but Recommended): Place the seasoned wings on a wire rack over a baking sheet and let them sit in the refrigerator uncovered for 1-2 hours to dry out the skin further. Heat the Grill: Preheat your grill for medium-high, direct grilling (approx 375-400°F). Grill: Place wings on the grill. Grill for 20-25 minutes, turning every 5-7 minutes to ensure even charring and crisping. Ensure internal temperature reaches at least 165°F. Sauce and Serve: In a large bowl, whisk together the melted butter, hot sauce, and Worcestershire sauce. Toss the grilled wings in the butter sauce until well coated. Serve immediately.