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| 2 tbsp Old Bay seasoning |
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| 1 tbsp baking powder |
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| Mixed together |
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| Fresh wings separated into drums and flats, patted dry and placed on wire rack |
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| Wings tossed in a large bowl with baking powder and Old Bay mix. Refrigerate uncovered for 8 hours. This allows the baking powder to dry out the skins to make them crispy. |
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| Grilled indirect heat for 40-45 minutes. |
Dipping / Finishing Sauce
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| 1 tbsp Worcestershire Sauce |
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| Add 1/2 stick unsalted butter and 1/2 cup Louisiana hot sauce |
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| Low heat until butter is melted. Use as a sauce to dip wings in or add wings to large bowl and toss in sauce to coat |
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