Grilled Wicked Wings

Separate Wings at joints and discard wing tips.
Rinse wings in cold water and immerse in Brine. Stir occasionally.
After 30 minutes, drain and blot dry with paper towels.
Brush wings lightly with Olive Oil and lightly sprinkle with seasoning.
Grill over medium heat (350 - 400 degrees F).
Grill for 3 - 5 minutes per side for 15 - 20 minutes until skin is crisp and brown, and juices run clear.
As always with poultry, be careful not to undercook. The goal is to produce wings with a crispy skin, yet still be juicy inside.
You can also experiment with a two layer fire...searing on high heat and moving to low/medium heat (some suggest wrapping the grating in foil prior to heating so Wings cook slower with reduced burning or scorching of the wings).
Two methods are suggested; First: Tailgaters suggest searing then moving to medium heat to finish cooking; and a second group suggest low to medium heat to start, then crisping on heat to finish wings.
We suggest experimenting to determine how you prefer your wicked wings.
On another part of the grill, melt butter solution and add Wicked Wing Sauce following direction on bottle.
Remove wings from grill, toss in warm basting sauce and serve immediately.

Yield: 2 - 3 lbs. per batch as determined by Grill Size
Preptime: 45 minutes (soak time 30 minutes)
Cook time: 15 - 20 minutes per batch