These super-flavorful crusty wings come from Adam Perry Lang, founder of NYC's Daisy May's BBQ and author of Charred & Scruffed. They are fantastic with or without Lang's sweet-and-sticky barbecue sauce.
Variation: Light a hardwood charcoal fire. The coals are ready when they have a strong red glow and a thin coating of white ash. Working in batches, put the marinated chicken wings in a hinged grill basket, leaving space between them. With a hair dryer or chimney bellow, blow as much ash as possible from the coals. Set the grill basket directly on the hot coals and cook the wings for 3 minutes. Turn the basket and cook for 3 minutes. Repeat twice more (a total of 18 minutes) until the wings are nicely charred and cooked through.