Need advice with wings

Pat dry and 24 hours in the fridge. cook at 400 raised direct. 

I just did my first attempt at wings last night and was pretty pleased with the results. I marinated them for about 4 or 5 hours then pull out, patted dry added dry rub and corn starch back to the fridge for a couple hours. Cooked at 275 (grate temp which is about 325 in the dome) for about an hour and a half (indirect). Then I put the spurs to them and cranked up the egg to 400 on the grate for about 10 min. There were a couple of wings sacraficed during this period. The gaps around the edges of the plate setter allowed a bit flame and charred the crap out of a couple of the wings that I had on the very edge of the grate.

I was pretty pleased with these. 

I have gone back and forth regarding cooking wings indirect or raised direct and for the past few years have settled on raised direct, as high in the dome as I can get running around 375*F (+/-) flipping around every 15 minutes til finished.  I also go with the overnight fridge air-dry.  Experiment and you will find the setup that works for you.  FWIW-

This is my ghetto setup that works really well wether or not you dry the heck out of the wings or not.  Plate setter upside down not in the grooves, regular cooking grate on top of that, a few sheets of aluminum foil to catch the fat (left out for the pic) then the fire grate from a 22.5 weber kettle raised with some 4" carriage bolts.

Heat soak the grill until there's no smoke and it's at 400 without the dfmtaisywheel thing.  Fully open top, adjust the heat with the bottom vent.  

Toss the wings on and you don't have to flip them because they heat pretty evenly from top and bottom, and when they're done, they just release easily from the grate and have great bubbled skin like they were deep fried. 

This is an XL as well.

try adding the baking powder and seasoning after they have been refrigerated maybe 5 minutes before grilling and try 400-450 works for me I mix 1 tblspoon baking powder, ½ tsp salt, 2 tsp garlic powder, blackk pepper and toss the wings 4 lbs then put on grill for 1 hour turning twice

@Jeremiah - If you are good with the fryer process then no issues but have you given them around 20-24 hrs in the beer fridge and then cooked raised direct??  No need for the starch drill. If nothing else the clean-up is worth a few wings.  BTW the box wine fridge doesn't count  

@Jeremiah        
Do you still hold the wing championships?
I had planned on coming down to the event this year, to pick up that trophy and add it to my already over stuffed wing trophy room. Already cleared out a space for it.

Jeremiah said:

Honestly @lousubcap I haven't done the 24 hr fridge process. Wings here are usually a last minute thought cook. Grab a pack from the store, dump them in the dryer, and sauce. And no boxed wine on wing nights. @YukonRon no worries. There will be a wing ding 3 for you to come up with pitiful excuses to not attend. 

@Jeremiah
No excuses brother. I had to spend the time straightening out my Trophy room with all the cooking awards I have won over the last few years. I wanted to make a space for The Wing Ding III trophy this year.
You could hardly walk around in the room before I straightened it out.
But you know how it is, winning trophies all the time....
It is going over on the corner counter space I cleared on the left. I will be driving down in my new F350 turbo diesel extended cab long bed 4x4 I won at the last BBQ event.

Just having fun brother Jeremiah......
Only trophies I ever won was the cutting board at Brent's Lakeapalooza, and the important one, My Beautiful Wife.
I am planning to attend. If work or crisis does not get in the way, I will be there.
You're the best,
Thank you for the invitation.