This is about technique or “how-to” rather than a recipe.
I just love chicken wings, especially whole grilled wings with nice sweet and hot glaze like Char Siu. One problem with grilled wings is that the skin tends to stick to cooking grate no matter how much you oil it before cooking. I cook a bunch the other day but I wanted the skin intact and only sure way to do it is to keep them off the grill, suspended in the air. Easy to do! Just skewer them on flat skewer and rest them on something about 1”-2” high. Why I didn’t think about this technique before, after all I grill whole bunch of foods on skewers, not just meat but veggies and fruits as well and I keep these above the grill. As for the marinade and glaze use whatever you like. To cook them to “fall-off-the-bone” I grill them 15 minutes per side and since my skewers have a flat at the end they stay parallel to the grill. If you don’t have one use 2 bamboo skewers, that were soaked in water for an hour side by side and about 1-1/2” apart.