Preheat your grill to medium heat. Looking for about 400 degrees. If you are using a charcoal grill, pile all of the coals to one side of the grill so that you have hot and cooler sides of the grill to work with.

Cut the wing tips off of the chicken wings if they are still attached (you can't really eat those).

Rub the chicken wings on all sides with a generous amount of the dry rub.

Once the grill is up to heat, place the wings on the hot part of the grill.

Grill with the lid closed, turning occasionally to crisp up the skin and create some great color. There is a lot of sugar in the dry rub, so make sure you don't char them too much. Move the chicken wings to the cooler side of the grill and continue to grill with the lid closed if they are getting too charred.

Grill the chicken wings until a meat thermometer reads 165 degrees without touching the bone with the temperature probe.