Place wings in a large bowl.

Drizzle with olive oil. Toss to mix.

Sprinkle with Dinosaur Bar-B-Que Red Rub Chicken Wing Seasoning. Toss to coat fully. Set aside while you build your fire.

Fire up a chimney of briquettes. When ready, pour briquettes into grill and push all the coals to one side. (If using a gas grill, fire up one side of the grill.)

Spread wings out on the other side of the grill, away from the coals.

Close the cover of the grill.

Cook wings over indirect heat for about 45 minutes.

Open the grill, flip the wings over, and switch them around - move the ones closet to the heat source off to the side, and move the ones on the outside edge closer to the heat source.

Close again and cook about 45 minutes more, until the meat is tender.

With about 20 - 30 minutes to go, fire up another chimney of charcoal.

When wings are tender, add the new batch of hot coals to the grill and spread the coals out a bit.

Flip wings over and place over the hot coals for direct heat cooking.

Brush wings lightly with Dinosaur Bar-B-Que Mutha Sauce. Flip them again, and let them cook for about 4 minutes so that the heat can caramelize the sauce.

Brush the wings again with sauce and flip them over to cook another 4 minutes on that side.

Slather the wings with the sauce one last time to glaze them and pull them off the grill as they're finished.

Serve hot with Blue Cheese Dressing and plenty of other dipping sauces (See Box Below for Links to Recipes.)