You want great wings?
A dry rub of garlic powder, onion powder, paprika, salt, pepper, and cayenne coats 'em in a plastic bag while they await their turn to cook.
If you can - Smoke 'em over hickory at 300-325 for 45-60 min. Finish over the coals/gasser to crisp up the skins on the big pieces. If smoking isn't an option - a bit of grill work over the coals to bring 'em up to temp and get a little bit of char is in order.
Toss the wings in a mix of Texas Pete, worcestershire sauce, garlic powder, and cumin.
You get some excellent flavor, some nice crispy skin, and skip the oil/fried chicken business.
My unabashed 2 cents on the subject.
Let us know what works for you and how the competition goes!
Kind regards,
SD