Three parts oil/fat...olive peanut, canola, butter, schmaltz, lard, tallow, what ever you like....
One part acid...vinegar, lemons, limes, fruit juice.
The I sprinkle in some. Salt, cracked pepper, and cayenne pepper if I want the to be hot. Maybe some other herbs like thyme or oregano or rosemary. To many flavors become distracting however, and I like to keep the list small.
Reserve some iv the mixture for basting. I then place the chicken and the marinade in a zip lock bag and remove the air from the bag
. Marinate up to overnight, refrigerated.
And don't forget smoke. Smoke is spice. When I'm cooking with gas or charcoal, I add some wood chips around the edge of the fire so that they will smoke slowly. If you are burning wood, this is not necessary as the wood is there already, but char coal usually does not have enough smoke to flavor the wings in the short time they are on the grate.