• Prep Wings: Place a cookie drying rack inside a sheet pan. Place the wings on the cookie drying rack and pat dry with a paper towel to remove all moisture. Place wings in the refrigerator, uncovered, for 2-4 hours to let them dehydrate.
  
• Prepare Grill: Preheat grill using two-zone method, or direct/indirect. Target 400 degrees Fahrenheit as internal cooker temperature.
• Season Wings: In a small bowl combine the SPG seasoning and corn starch, mix together with fork. Remove the wings from the refrigerator and place them in a large bowl. Toss the wings with the seasoning until coated.
• Grill Direct: Place the wings on the grill grate over direct heat. Close the lid. Monitor closely and rotate the wings around the direct grate to take into account any hot spots. This will avoid burning the wings as the fat from the skin will create flare ups. After a few minutes over direct heat, and when you like the color of the wings, move them all to indirect heat and close the lid. Total direct grill time for the wings should average 6 - 8 minutes total.
• Grill Indirect: Continue to grill indirect until the internal temperature of the wings reaches 175 to 180 degrees Fahrenheit as read with a good instant read meat thermometer. The skin should be crispy.
• Toss Wings in Sauce: In a large bowl add the finished grilled wings as soon as they come off the grill and then add the sauce. Toss the wings until they are all fully coated. Serve immediately.

Honey Bourbon BBQ Sauce

• Simmer: In a small sauce pan over medium heat combine all ingredients, stir to combine, and bring to a simmer. Reduce heat and continue to simmer for 20 minutes.