My apologies as i'm sure this has already been covered, but i'm looking for some advice with cooking wings on the BGE. I made some last weekend, and though they were decent, I think I can do a lot better. What is the best temperature and amount of time to cook wings on the BGE? Should I stay away from dry rubs and focus on wet marinades? Seemed like the dry rub just ended up burning. Any help you can give is appreciated!