Recipe courtesy of BGETeamGreen Member Chris Sussman aka @the_bbq_buddha
Set the EGG for raised direct cooking at 350°F/177°C.
Separate the flats from the drumettes, discarding the wing tips. Coat with the olive oil and a generous amount of the Nashville Hot Seasoning.
Place the wings skin-side down on the grid and cook for 15 minutes. Flip the wings after 15 minutes and cook for another 15-20 minutes, or until the wings measure 175°F internally. Remove the wings and place in a bowl.
Pour in ½ bottle of the Vidalia Onion and Sriracha Sauce and stir to coat the wings while they are still hot. Serve and enjoy!