Grilled Chicken Wings

Rinse the chicken wings and pat them dry with paper towels.

In a large bowl, whisk together the olive oil, apple cider vinegar, soy sauce, honey, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

Add the chicken wings to the bowl and toss to coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (up to overnight) to marinate.

Preheat your grill to medium heat (around 250-275°F/120-140°C) for indirect grilling. If using a charcoal grill, push the coals to one side. For a gas grill, only turn on one side of the burners.

Place the marinated wings on the cooler side of the grill (indirect heat), arranging them in a single layer.

Close the grill lid and cook for 45 minutes, turning the wings occasionally to ensure even cooking.

After 45 minutes, brush the wings with barbecue sauce, then cook for an additional 45 minutes, basting with more sauce every 15 minutes. Turn the wings occasionally for even caramelization.

Once the wings are cooked through and the sauce is caramelized (internal temperature should reach 165°F), remove them from the grill.

Serve the wings hot with extra barbecue sauce on the side for dipping.