"The problem is getting the skin crispy. So I tried everything. I painted them with oil. I took a tip from Chinese restaurants and the way they make Peking Duck and dunked them in boiling water for a bit, and then let them dry in the fridge. I dunked them in salted boiling water. I steamed them. I sprinkled them with baking powder. I poked holes in the skin so they would drain better. The most promising technique was to lightly dust them with baking powder and let them rest in the fridge for at least an hour, a method pioneered by J. Kenji Lopez-Alt of Serious Eats when he worked at Cooks Illustrated. I even combined techniques. The improvement was barely noticeable over just simply grilling them, and hardly worthwhile, especially when you consider they will be coated with sauce and dipped into another sauce. So I've chosen the simplest path: 2-zone cooking and reverse sear. I start the wings on the indirect side to cook the meat, add smoke, and finish on the hot side to crisp the skin. If you have a smoker, start them on the smoker, then finish on a hot grill over direct heat to crisp."

I'll be honest: I've tried grilling wings and they're pretty good, but don't beat the fried kind. That said, in Meathead I trust. He's never steered me wrong.