Nashville Hot Grilled Chicken Wings

Method

1. Pat the wings completely dry with paper towels, then toss them in a bowl with the baking powder, kosher salt, and 1 teaspoon garlic powder until evenly coated.
2. Refrigerate the wings uncovered for 30 minutes to further dry the skin, which helps it crisp on the grill without frying.
3. Set up the grill for two-zone cooking with a hot direct side and a cooler indirect side, targeting about 400 degrees Fahrenheit on the direct side.
4. Place the wings on the indirect side first, close the lid, and cook for 15 minutes to render fat slowly.
5. Move the wings to the direct side and grill for 8 to 10 minutes, turning every 2 to 3 minutes, until the skin is deeply browned, crisp, and blistered in spots.
6. Confirm doneness by checking several wings with an instant-read thermometer in the thickest part; they must read 165 degrees Fahrenheit or higher.
7. While the wings finish grilling, heat the neutral oil in a small saucepan over medium heat until it reaches about 300 degrees Fahrenheit on a candy or deep-fry thermometer; this step requires care since hot oil can cause serious burns if splashed.
8. Remove the oil from the heat and carefully whisk in the cayenne pepper, brown sugar, smoked paprika, the remaining 1/2 teaspoon garlic powder, and black pepper until fully combined; the mixture will bubble slightly, so add the spices slowly and stand back.
9. Let the hot oil mixture cool for 2 to 3 minutes so it is safe to handle but still warm and pourable.
10. Place the hot, crisp wings in a heatproof bowl and pour the cayenne oil mixture over them, tossing with tongs until every wing is evenly coated and glistening red-orange.
11. Lay a slice of white bread on each of four plates, top with wings, and garnish with dill pickle chips, as is traditional with Nashville hot chicken.
12. Serve immediately while the wings are hot and the oil coating is fresh.