Place the wings into a large resealable container or baggie.
Add the oil and seasoning. Seal and shake to coat well.
Refrigerate for 3 hours.
Light a charcoal chimney full of charcoal. Alternatively, you can fill your Vortex with charcoal and light them inside the unit.
Let the charcoal get fully ashed over.
Place the Vortex into the center of your grill and add in the charcoal.
Open the bottom vents on your grill by 1/3, while keeping the top vent open completely.
Close the gill and let it get hot, about 15 minutes.
Add the chicken as shown in the picture above. For the flats have the skin side up, and for the drumettes keep the meaty part away from the fire.
Close the grill and cook for 15 minutes.
Rotate the lid 90 degrees and cook for another 15 minutes.
Flip the wings. Rotate another 90 degrees and cook 15 more minutes.
Check if the wings are as crispy as you like. If not, rotate another 90 degrees and cook another 15 minutes.
Transfer wings to a bowl and toss with the wing sauce.
Serve with dipping sauce.