Add all measured spices in a mason jar or bowl and stir well. Set aside.
Give the chicken rub a stir or shake before applying it to the wings. Wash the chicken wings and let them dry out in the fridge for 3 hours or more if time permits.
Wipe the grill down and lightly oil it. Preheat to medium or fill the charcoal half full and let it light up for 15 minutes.
Place the flats on the grill, crowding them together. Let them grill for 5 minutes and then flip and grill for 3 more minutes or until the wing’s internal temperature reaches 165℉/74℃.
Keep an eye on the wings for flare-ups, and move them around if necessary. Remove and serve with your favorite dipping or barbecue sauce. Enjoy!