Trim chicken wings by cutting through the joints to separate the drumette, wingette, and the tip. Discard the tips.
Sprinkle wings lightly with salt and toss in a bowl with BBQ sauce to fully coat. (optionally, you can marinate the wings in BBQ sauce for a few hours prior to grilling)
Charcoal grill: Pour one chimney of hot charcoal on one side of the grill and oil grates to prevent sticking. Place chicken wings over the hottest part of the grill to char and crisp the skin, flipping frequently to prevent burning, while brushing with additional sauce. Finish cooking the chicken wings on the far side of the grill away from the hot coals with the lid covered.
Propane grill: Turn burners on high and brush grates with oil to prevent sticking. Place chicken wings over high heat while frequently rotating and brushing with additional sauce. When the exterior is charred and crisp, turn the burners to low heat and finish cooking with the lid closed.
Chicken wings are done when they reach 165 degrees. This will take approximately 20 minutes, depending on how long the grill lid stays closed.
Remove chicken wings from the grill, let cool slightly and serve immediately.