On the Egg at 400F direct with a raised grate and apple wood for smoke.
Bout halfway through, I added some onion rings.
Finished
Definitely a different take on wings than what I am used to. They were sweet at first, with a hint of tang and finished off with a bit of heat and they were a sticky mess. But half the fun of wings are the mess, right? I think the apple wood played nicely with them, complimenting the flavors, but not over powereing. All in all some tasty wings.
Steven Raichlen's Australian Beer-Barbecued Wings



