I dry brined the wings overnight with a simple barbecue rub (salt, pepper, paprika, ground cumin, ground coriander seed, onion powder, garlic powder, mustard powder).
I brought the Kamado up to 180'C/350'F.
I put the wings on over a deflector for about half an hour then moved them over direct heat, turning frequently, for another ten to fifteen minutes.
Then I served them for saucing to individual taste (I like Buffalo, wife likes BBQ, daughter likes plain).
