We use a charcoal grill. If using charcoal, you will have to maintain the heat by adding more charcoal when needed. If you would like to add some wood smoke flavor to the wings, you will need some wood chips that were previously soaked in water.

Place wings on a large baking sheet. Pat dry with paper towels. Season wings, on both sides, with lime pepper seasoning. Let them sit for at least 20 minutes at room temperature.

Set up your grill for indirect grilling. Meaning one side will be the hot side and one side will be the cool side(no heat source underneath). Close the lid and let it get hot.

When ready, place all the wings on the cool side of the grill. I like to place the bigger wings(meatiewings closest to the heat source. Spread them out evenly, Close the lid and let them cook for 45-60 minutes.

Halfway through the cooking time, rotate the wings around. Use a meat thermometer in the meatiest wings to check the internal temperature. It should be 165 degrees F.

If the temperature is 165 degrees F, then move all of the wings above the direct heat source. Sear the wings, turning and rotating as needed. Remove from heat and let them rest for a few minutes.