• Prep Grill: Preheat the grill using a two-zone method or direct/indirect. Target 400 degrees Fahrenheit as the internal cooker temperature. For this method, place the lump charcoal in a pile in the center of the grill.
• Season: Place dry wings in a one-gallon plastic sealable bag. Then add the dry rub and corn starch. Seal the bag and shake it to season. Remove the wings and place on a sheetpan with a cookie drying sheet on top (this will help excess rub and corn starch drop to the bottom).
• Grill Indirect: Place the wings on the grill in a circle surrounding the heat source. Close the cover and grill and grill for 10 minutes.
• Flip: After 10 minutes, flip the wings and cover again.
• Finish: After 10 more minutes flip again, and grill for another 10 minutes. The wings should be crispy on all sides and read at least 170 degrees Fahrenheit. Remove and then place directly into the sauce and toss together. Serve warm with your favorite dipping sauce.

Wing BBQ Sauce:

• Combine: In a small saucepan over medium heat add the KC sauce, butter, and honey. Stir to combine until the butter is melted. Then transfer the sauce to a large mixing bowl. Place wings directly from the grill into the sauce and toss to incorporate.