The General combined all the ingredients and let the wings marinate overnight. I made a mistake because I should have made up an extra batch of the sauce for basting, but I used our BBQ sauce for a finishing coat. I cooked them over indirect heat to an internal temperature of 170* The end result was that they were mighty tasty but lacked the crispiness of wings that are fried. I thought that perhaps next time I might throw them in hot oil in the black iron skillet or (easier)…putting them over direct heat to finish them.