Best Damn Grilled Chicken Wings

These wings are great and simple. Brine, dust, and grill. That's it. Smart Chicken produces good wings already separated drummies from wings which saves some time. Cooks country recipe was my starting point. It helps if you know in advance where to set your grill's burners to achieve a steady 350 degree temp. For appetizers, figure about 1/4 pound per person (5-6 pieces for hungry folks). I've seen some eat 1/2 pound. If spiciness is a concern, omit the cayenne pepper.
Music choice: Dixie Chicken by Little Feat.

Ingredients
2 lb wings (separated and tips discarded if not already separated)
1/2 cup salt
1 tsp black pepper
1 tsp chili powder
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp sugar
1 1/2 tsp corn starch
1/2 tsp cayenne pepper

Directions

1. Make a brine by dissolving the salt into 2 quarts of cold water. Prick the skin of the wings and drummies (through the middle of the wings is easiest) and drop into the brine. Place the bowl with brine and wings into refrigerator for 30 minutes.
2. While the chicken is brining, make your dust (dry rub). Mix the remaining ingredients into a small bowl. Omit the cayenne if heat is a concern. 
3. Remove the brined chicken and strain out the brine. Place chicken onto a sheet pan lined with a clean dish towel. Cover with paper towels and blot dry. Start gas grill and turn all burners to high. Clean as needed. Coat grate with oil if desired. 
4. Rinse and dry out brining bowl and return dried chicken. Add the dust and toss till covered. Do this right before you put them on the grill.  
5. Place chicken skin side up onto grill and lower lid. Adjust burners to maintain 350 degrees. 
6. After 15 minutes, check that they have some char on the bottom and turn all pieces over. Close lid and grill for an additional 10 minutes. 
7. Remove pieces from grill and set aside. You can cover with some foil for about 10 minutes to let the cool and settle down a bit. 
8. Serve with celery sticks and your preferred creamy dressing.