Wings on a Raised Direct Grid

Welcome.  You need fire bricks, beer cans or bolts to raise your wings.  Lots of examples on this forum. My preference is raised direct.  Plenty here like indirect.  One secret to crispness is a dusting of corn starch pre cook?  Search the site.

Another route to crispy wings is to air-dry them overnight in the fridge.  
Regarding cook "definitions" the below may help:
With the BGE there are three basic styles of cooking;  “direct”-where the cooking grid is on top of the fire ring; “raised direct”-where the grid is elevated at least to the gasket-line (this setup requires after-market stuff-easiest is to get another grid and then use three fire bricks (or three empty aluminum beer cans) and place them on the grid at the fire ring and then put the second grid on top. The third is “indirect” where there is a heat deflector (platesetter or some other type stone) between the burning lump and the cooking grid.  This is the setup for low&slow long duration cooks.  

You can run wings direct but I would adjust the lump level to no more than around an inch above the fire box holes.  Reason being you want some distance between the wings and burning lump due to the dripping grease from the wings.

I have gone round and round with wing cook methods and have landed on raised direct-but as above you can get there with your set-up.  I run around 350-375*F on the calibrated dome and flip about every ten minutes til done; generally about 50 minutes total cook time.
There are about as many ways to cook wings as configurations with the BGE.
BTW-welcome aboard and enjoy the journey.  Above all, have fun.  

agreen said:

I'm going to try the raised, using the empty beer cans.  I'll need two grids, but only use the top one to cook the wings on, correct?  

Like @lousubcap said many ways to elevate your grill. Yes you can use two grids or get bricks on fire ring and grid. Might need a smaller grid if to high off fire ring. If about gasket level might be able to use same grid.   

Plain old bricks wrapped in heavy duty foil worked great for me until I got a adjustable rig with rig extender from the CGS.

Good luck!

Anyway you cook them will be awesome.

The lower they are, the closer you have to watch them.

The more wings you cook, the more I'd consider indirect.  When I cook a packed grate of wings, the flare-ups from the fat can be tough to work around.