Here's how I've been prepping my grilled fried chicken wings. This follows the Slow n Sear YouTube video on Grill Fried Buffalo Wings. Having seen this video I haven't strayed from this technique and the wings turn out perfectly crisp every time. And for most of my wing cooks I do use the Weber kettle.
After the dry brine, make up a mixture of equal parts AP flour and cornstarch with a bit of salt. Coat the wings either by shaking in a plastic bag or dredging. Shake off excess and grill indirect on a hot 400 to 425 F grill. After about 20 minutes and a crust has started to form, hit 'em with a little oil, turn, oil the other side. Another 20 minutes, turn and rearrange as needed for even color. Totally time about an hour.
I've made these multiple times, results are always excellent.
I suppose after flouring them you could hit them with some rub. I've never done so, never needed it. Will it stick? Only one way to find out.
Watch their video, the technique works quite well. If I remember to get a wing cook done for the throwdown I'll create a thread.
Regards,
-lunchman