Sure!

I seasoned the wings with salt, pepper, garlic and onion powder. ( about a tsp of each, I go heavier on garlic cause I love it. So you do you)

Let them get to room temp and on the grill/smoker (around 400+ degrees & covered)

Flip once skin starts to bubble (5 minutes or so)

Another 5 minutes on the grill, then take off and sauce (see below) wings in a bowl.

Toss back on grill until desired crisp/blackened-Ness

Sauce: half cup of Sriracha, table spoon of oh fermented garlic honey, table spoon of butter