While your grill is preheating to 350°F, combine all dry ingredients in a bowl: light brown sugar, onion powder, paprika, garlic powder, salt, and black pepper. Whisk together until well combined and no lumps remain. The brown sugar adds a subtle sweetness that caramelizes beautifully on the grill and helps create a flavorful crust. Having your rub ready before you start working with the chicken keeps the workflow efficient.

Pat the chicken wing portions completely dry with paper towels—this is crucial for getting the rub to adhere properly and for achieving a nice caramelized exterior on the grill. Place the dried wings in a large bowl, pour the dry rub mixture over them, and toss everything together until all pieces are evenly coated. I like to use my hands for this step as it ensures every nook and cranny gets seasoned, and it's actually faster than trying to toss with utensils.

Lightly oil your preheated grill grates with the vegetable oil using a folded paper towel held with tongs to prevent sticking. Arrange the seasoned wings directly on the grill, spacing them about an inch apart so they cook evenly without crowding. The consistent 350°F temperature ensures the sugar in the rub caramelizes without burning, creating that perfect balance of smoky and sweet.

Cook the wings undisturbed for 10 minutes to develop a flavorful crust and grill marks. Flip each wing carefully and cook for another 10 minutes until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part. The wings should be golden brown and caramelized on both sides with no pink remaining. I always use a thermometer rather than guessing on time—it guarantees perfectly cooked, juicy wings every single time.