Most of the time when I make chicken wings I just grill up a bunch of wings, with a dry seasoning, and then toss them in a sauce.  I like grilling the wings because I can get them somewhat crispy without having to fry and make them too unhealthy.  Putting the sauce on the end also helps with making them crispy, which is how I like my wings. It is also easy to make a bunch of different types of wings this method, because the only difference is what I toss them in at the end. 

• 5 lb Frozen Chicken Wings
• Seasoning mix, I like Goya's Adobo
• 1 stick of butter, melted
• 1/4 cup Franks Hot Sauce
• 1/4 Parmesan Cheese, grated
  
• 1 tbls Garlic, chopped

Directions

1. Heat up the grill to med/med high.  I prefer the Big Green Egg, but a gas or other charcoal grill will work too.
2. Once the grill is nice and hot, throw the wings on.  I don't thaw the wings first because it is faster not to, and I think they taste great.
3. After the wings are thawed, liberally season with the seasoning mix.
4. While the wings are cooking, its time to make the sauce.
5. Melt the butter in a large bowl, then add the last 3 items and mix
   
6. Finish cooking the wings, turning and rotating a couple of times, until the chicken is done.
7. I tend to pump up the heat when they are almost done to try to get them crispier.
8. When done, add the wings to the bowl and toss until all of the wings are coated.
9. Serve with your favorite dipping sauce.