Pat the wings dry with paper towels. Transfer them to a large resealable bag, pour in the oil, seal, and gently massage the bag so the wings are evenly coated.

Open the bag, add the rub, reseal, and shake or knead the bag until the seasoning covers each wing. Refrigerate the sealed bag for at least 2 hours or up to overnight to let the flavors penetrate.

Prepare the charcoal grill for indirect heat and aim for a cooking temperature of about 350–375°F with the lid closed; arrange coals to one side to create a cooler zone. On a kettle grill, pile coals in the center leaving the outer ring cooler.

Place the wings on the cool side of the grill away from direct flames, close the lid, and cook undisturbed for about 30 minutes. Check and turn them as needed to promote even cooking.

Continue cooking indirectly until the internal temperature reaches about 165°F, which may take an additional 15–20 minutes depending on your grill and wing size.

Move the wings directly over the coals to crisp the skin. Grill, turning frequently, until the surface is nicely browned and a thermometer reads roughly 180–185°F.

Remove the wings from the grill and let them rest a few minutes before serving so juices settle and the skin remains crisp.