I bought the wings the day before and thawed them out then took paper towels and dried them then layed them on cookie sheet put in fridge over night not covered. This was a 4lb bag and this amount fit perfect on grate.
Put 40 briquettes in chimmney and let burn 20 mins (I don't think 15 mins is long enough) in the charcoal basket I make a tire shape with briquettes and lump with one layer in middle with briquettes.
At the 20 min mark I pour chimmney in middle of basket. I let the barrel get up to 350 degrees before I put wings on (sizzled when wings touched grate).
I put lid back on and left cracked temp went up to 400 degrees. After wings were on 15 mins I flipped them put lid back on lid cracked again temp went to 425 so I played with the lid a little shutting it cracking it. At the 30 min mark I checked wings and I coulda pulled them but I wanted a little more crisp so I flipped the 3rd time lid crack 10 more mins temp was high 430's.
So total time was 40 mins with just seasoning and no sauce.
The seasoning I used was SPICY FARM DUST. I am a big sauce man and theses wings were so good that I did not use sauce of any kind for the first time in my life on wings! They were that good!!!!!