Make two cuts to separate the drumette from the elbow joint and wingette from the carpal joint.
Put 8 oz of corn starch into a storage bag or clear plastic trash bag. Add the drumettes and wings to the corn starch bag and shake until the wings are covered.
Pre-heat the grill to 400 degrees Fahrenheit.
Once the grill is pre-heated, use tongs to place the wings on the grill grates (do not dump the bag/wings onto the grates). Avoid having the wings touch and be mindful of hot zones on your grill.
At roughly 20 minutes you can check the wings. At this point they should start developing a crust. Some may even appear to have be "burned" or "charred." At this point, flip the wings and wings that are too charred to the center and wings that are still light brown closer to the hot zones.
At roughly 40-45 minutes the wings should be done. Remove from the grill and bring inside to sauce.