Pre-heat your weber kettle a hot as you can for indirect cooking (use the center baskets or a kettle cone for increased convection) aim for temps of +200c
Place all the sauce ingredients except the water in a pot and bring everything to a boil. Add 1 Tbsp of Lanes Lemon Pepper and 1/4 cup of water to the pot. Reduce to a simmer and stir on and off for about 5 minutes
Remove the wing tip and discard. Separate the drummette and wing sections and lightly coat in olive oil
Combine the remaining dry ingredients and coat the chicken peices in the flour mix
Spray with oil then place around the outside of your cooking grate, close the lid and check for colour in about 30 mins
Once the wings have begun to turn a golden brown check for an internal temp of 80c and remove from the kettle
