A couple of things I do...One, let the wings dry uncovered in the fridge for at least an hour to dry the skin thoroughly. That really helps get a crispy skin. Also, evenly coat with a little baking powder. I don't always do it, but it works really well. My usual method is Grill them indirect heat at 375f for 30 minutes, flip, 20 minutes, toss in sauce, 10 more minutes.Ok the ones that got more heat were way better. How do I get a more crispy wing while smoking them on an egg?