I did a rub of cinnamon, nutmeg, cloves, cardamom, Tellicherry pepper, citrus peel, garlic, and onion. I let the wings sit in the fridge for around 3 hours uncovered. I used a full lit chimney of KBB and topped it with half a chimney of unlit. I was able to keep the temp right around 365°. After 30 minutes I spritzed with my Tare (Teriyaki) mixture of mirin, soy sauce, saki, brown sugar, garlic and ginger. The finished dish served with crudités and asian remoulade.