Trim the tips off of the end of the wings and discard. Hold the wing like a V and slightly cut the skin at the joint, so the wing opens up wider.
Sprinkle the wings with poultry seasoning. Wrap each wing with a piece of bacon, securing with a toothpick at both ends.
Place over indirect heat on a 350-degree grill. Grill for 30 minutes. Flip, grill for another 30 minutes. Flip. Grill for another 15 minutes or until the bacon and chicken skin are crispy.
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.