Dry the wings thoroughly 24 hours ahead if possible. Pat every wing with paper towels until there is zero visible moisture on the surface. Lay them uncovered on a wire rack set inside a sheet pan and refrigerate uncovered overnight. This air-drying step is the single biggest factor in achieving crackling skin on the grill. If you are short on time, at minimum dry them for one hour in the fridge before cooking.

Mix your dry rub in a small bowl by combining the baking powder, kosher salt, black pepper, garlic powder, smoked paprika, onion powder, and cayenne. The baking powder raises the pH of the skin which accelerates the Maillard reaction and makes the skin blister and crisp far more aggressively than a plain salt rub alone.

Remove the wings from the fridge and toss them in a large bowl with the dry rub mixture until every piece is coated evenly. Make sure to get the rub under any loose skin flaps and into the joints. Let the seasoned wings sit at room temperature for 30 minutes while you build your fire.

Fire up the grill using your chimney starter. Fill the chimney with charcoal and let it get fully ashed over, which takes about 15 to 20 minutes. Once the coals are glowing orange and covered in gray ash, dump them to one side of the grill creating a two-zone setup with a hot direct zone and a cooler indirect zone. Your grill grate temperature on the indirect side should settle around 300 to 325 degrees Fahrenheit. Adjust the vents to dial in the heat.

Place the seasoned wings on the indirect heat side of the grill, skin side up. Close the lid and let them cook low and slow for 25 to 30 minutes. You want the fat to render slowly during this phase without the skin burning. Check the grill every 10 minutes and rotate the wing positions if you notice any hot spots developing.

After 25 to 30 minutes on indirect heat, flip the wings skin side down and continue cooking on the indirect side for another 10 to 12 minutes. The skin should be pulling tight and starting to show some golden color. At this point, use your instant read thermometer to check the internal temp in the thickest part of a drumette - you are looking for 155 to 160 degrees Fahrenheit, knowing you still have the searing step ahead.

Now comes the finishing blast. Move all the wings directly over the hot coals in a single layer. Grill them on direct high heat for 3 to 4 minutes per side, watching closely for flare-ups from the rendering fat. You want deep char marks, blistering skin, and real color. The wings will tell you when they are ready to flip - they release from the grates cleanly when a good sear has formed. Hit them with a baste of buffalo sauce during the last 2 minutes on direct heat for a caramelized lacquer.

While the wings finish on direct heat, build your buffalo sauce. Melt the butter in a small saucepan over medium low heat or directly on the grill. Once melted, whisk in the Frank's RedHot, apple cider vinegar, garlic powder, Worcestershire sauce, and a pinch of salt. Keep the sauce warm but do not let it boil or the butter will break. Taste it and adjust the heat or tang level to your preference.

Pull the wings when the internal temp reads 165 degrees Fahrenheit at the thickest point. Place them on a wire rack for 3 to 4 minutes to rest the meat and let the juices settle. Do not skip this rest even though it is a short one - it makes a real difference in how the meat eats.

Transfer the rested wings to your large mixing bowl and pour the warm buffalo sauce over them all at once. Toss aggressively with tongs until every wing is completely coated and the sauce has started to cling and tighten from the residual heat of the wings. Plate them on a board or platter with celery sticks and your choice of blue cheese or ranch dipping sauce on the side. Serve immediately while the skin is still crackling.