Fired up the Weber tonight to make wings for me (and salmon for the wife, who doesn’t like “anatomy” in her food). My wings were the best I’ve ever had. Absolutely fall off the bone tender, crispy skin, and the heat on the rub was legit. I think I can improve on the rub, though, so I’d like to hear from you fellow kettleheads what your best wing rubs are. And do you sauce? I’m interested in that, too!