Back Story: I converted to grilling on a Weber, with high quality lump charcoal late last summer. Basically I'm learning to grill foods all over again. It's been a slow, success and failure experience for me so far. I just bought a trove of chicken wings to grill soon. This will be my first experience grilling chicken wings using lump charcoal. Can you help me make my first try a sucess?
I guess my goal is to pull wings with crispy skin and moist, cooked meat from the grill.
Will a marinade help? Then, what kind?