Page 153 - Barbecue Chicken Made Easy

The tips are almost all skin, really thin, and small enough that they often fall through the grates or burn to a crisp. You can cook them if you wish, but we freeze them for making chicken stock. Separate the V shaped piece remaining at the joint between the flat and drumette. You will cook both of these parts.
Some folks like to season them with a spice rub. That works most of the time. Meathead finds that most commercial rubs are too salty for such thin cuts, and most have too much sugar that tends to burn during the crisping phase. Besides, the spices just get lost under the sauces and dips. So we just season them with salt and pepper. As Rachael Ray says: "Easy peasy."
4| Fire up. You can start them on a smoker if you wish, but we usually grill them. Set up the grill for 2-zone cooking with the indirect side at about 325°F to help crisp the skin and melt the fat. If you wish, add wood to the direct side to create smoke. Use a lot of smoke.
5| Cook. Add the wings to the indirect heat side of the grill and cook with the lid closed until the skins are golden. That will probably take about 7 to 10 minutes per side. By then they are pretty close to done.
6| To crisp the skin, move the wings to the direct heat side of your grill, high heat, lid open, and stand there, turning frequently until the skin is dark golden to brown but not burnt, keeping a close eye on the skinnier pieces, moving them to the indirect zone when they are done.
7| Serve. Put the sauce in a big metal mixing bowl or pot and put it on the grill and get it warm. Stir or whisk well. Keep warm. When the wings are done you can serve them with the sauce on the side for dipping, or just dump them in with the sauce and toss or stir until they are coated. Then slide them onto a serving platter. Put