Stabilize your grill at 300°F. Bank the coals to the back of the grill.
Install a half-moon deflector shield on one side of the grill, creating a two-zone cooking area.
Place the seasoned wings, presentation side down, on the direct cook side of the grill. Allow the wings to cook and render for 15 minutes.
Check the caramelization & rotate the wings that need more caramelization to the hottest portion of the grill for even color. Close the dome and cook for another 15 minutes.
Now that the wings have cooked for 30 minutes and you have even caramelization, flip the wings to the non-presentation side, keeping the wings on the direct side. Close the dome and cook for another 10 minutes.
Check the caramelization. When you love what you see, transfer the wings to the indirect side. Use the stack method if you like (stack the wings, largest on the bottom). Close the dome and cook indirect until you reach an internal temp of 175°F (Not 165°F).
If you are looking for an even crispier skin, just before placing on the presentation plate, place the wings on the direct side of the grill. Leave the dome open and char for 30 seconds to a minute. Enjoy!