My latest BBQ Accessory is the Vortex for the Weber (or BGE, etc.). I really like that it allows an intense indirect heat as well as a really intense sear zone. But anyway... you can make this recipe using any indirect method. But the secret to extra crispy is baking powder. You can get a "fried-like" buffalo wing using this method.
These wings are done in the style of Memphis Dry Rub Ribs. We toss in just a very small amount of sauce to help the rub stick to the wings after cooking. But otherwise they are dry.