Rinse the wings and pat dry. Getting them dry is a key to crisp wings. Put them on a raised rack and let them air dry for a couple of hours. In the fridge is ideal. Keep patting them dry occassionally.
About 20 minutes before cooking, apply the rub on both sides.
Put the wings on the pellet grill before turning it on. I put the wire rack on the upper shelf, and an aluminum pan on the lower shelf to catch the drippings.
Turn the grill on to 400 degrees. Cook the wings until the internal temp is between 190 and 200. This is the secret to bite-through skin and fall-of-the-bone texture.
Stir them in a sauce, if desired. Buffalo, lemon garlic...any of the Buffalo Wild Wing Sauces.
