I took the easy way out. I cut up the whole wings and put them in a brine of kosher salt and garlic powder overnight. I tossed them in a mixing bowl with Tony Chachere's creole butter to coat them then put them on the grill and hit 'em with his Creole seasoning.
Most of the cook was done between 250 and 300 degrees but I opened up all the vents and got it up to about 400 or a little more to crisp them up a bit. The whole cook took about 4 hours from the time I laid the charcoal and lit starter coals to the time I took them up with about 3 hours and a bit of cooking time.
They were delicious with a little ranch dressing. Next time I'll be sure there's some blue cheese dressing in the house, too.
The Chachere's seasoning was perfect for the wings. It's a tad too salty for my taste, so I'll use less next time.