For the wings

• Place the wings in a large bowl or resealable container.
• Combine the baking powder and Cajun seasoning.
• Sprinkle half of the seasoning mix over the wings. Using your hands, toss the wings to coat.
• Add the remaining seasoning and repeat.
• Transfer the wings to a wire rack over a baking sheet. Place in the fridge 12 hours or overnight to dry out the skin.
• Fire up your gas grill for two zone cooking. On one side, have the burners turned as high as they will go. This will be the direct heat zone. Leave the other side unlit. This will be the indirect heat zone, where you'll cook the wings. Give the grill plenty of time to preheat. You want maximum heat over the direct zone.
• Place the wings on the indirect heat side of the grill.
• Cook until the wings are lightly browned and crispy, usually 45 minutes. Check them after 30 minutes since cook times will vary depending on your grill and conditions (wind can make them take longer).
• Transfer the wings to a large bowl. Pour as much sauce as desired over the wings and toss to coat. Serve hot.  Click here for our guide on how to sauce your wings.