If using a Big Green Egg, use the plate setter for indirect heat.If using a gas grill, turn on half of the burners, leaving the other half off. Cook the chicken on the side of the grill where the burners are off.For even juicier wings, brine them first. Place 1 cup white vinegar and 1/3 cup kosher salt in a bowl. Mix to combine. Add the wings and top with water. Cover and refrigerate overnight. Remove from the brine and pat dry before seasoning.