Wash and pat the chicken dry. Lightly salt and pepper the wings and set aside. Heat a gas grill to medium-high or light a charcoal fire, leaving one side free of coals. The grill is ready when you can hold your hand 6 inches (15 cm) over the grill for 4 to 5 seconds.

As the grill heats up, assemble the seasonings in small containers. Arrange them so you remember what order to add them later on.

Grill the wings for about 15 minutes, initially over direct heat until they start to sizzle and brown. At that point, turn off or lower the heat of one burner to low and cook the wings over the cooler spot; on a charcoal grill, move them to the cooler side. Turn frequently and move the wings around to avoid flare ups. Check for doneness by nicking with the tip of a knife.

Put the hot wings into a bowl. One by one add each seasoning, tossing with tongs as you work. Save a bit of the green onion to garnish on top. Eat hot, warm, or room temperature.