I separate my wings and put them on a rack to air dry in the fridge overnight. On the day of the cook I get them out and hit them with that night's rub of choice. I use a med. Vortex in my 26er. I start a small Weber chimney and put a layer of cold briquettes on the bottom of the Vortex. When the chimney is hot, I dump it an put another layer of cold briquettes on top. In about 10 minutes, the temp guage is pegged at over 600º.
Drummettes go around the Vortes and with the flats around the drummies. At about 20 minutes, I sauce the wings and put them back for another 10-15 minutes.
Boom ! ! !
( . . . I do realize that this is only one way, but it works for me. I'm sure that your way is just as good . . . )
BD