That's a great method, fry em, then toss in sauce and grill, we used to do that when I worked at Outback, we'd actually throw the wings in the smoker on the bottom of the ribs, then when they came out, fry for a couple minutes to crunch up, then toss in sauce and grill on the char griller. Best wings I ever had. Tender, crunchy, carmelized wing sauce on em. They were very good.