large chicken wings, wing tips removed
fresh lime juice
hot chili-garlic sauce, such as Sriracha
In a small bowl combine the rub ingredients. Pat the wings dry, and then place them in one layer on a sheet pan. Sprinkle with the rub, working it in on both sides with your fingers. (if your skin is sensitive, wear rubber or plastic gloves.) Refrigerate the wings, uncovered, to air dry for about 4 hours.
In a small saucepan over medium heat on the stove, combine the sauce ingredients. Stir until the butter melts, and then remove from the heat.
Prepare the grill for indirect cooking over medium heat (180° to 230°C).
Grill the wings over direct heat, with the lid closed, until browned on both sides, 10 to 15 minutes, turning once or twice. Then move the wings over indirect heat and cook, with the lid closed, until the meat is no longer pink at the bone and the skin is crispy, 15 to 20 minutes more, turning once or twice and basting frequently with the sauce. Remove from the grill and brush with any remaining sauce. Serve warm or at room temperature.