Spit'n Fire is the top of the Mr. Popo's ladder and it is not a novelty. Used straight it will flatten a plate. Used on wings, where every piece has crisp skin and rendered fat behind it, the heat lands and then lets go. That is the whole reason wings are the right vehicle for it.

Dry the wings before they go anywhere near the grill. Wet skin steams instead of browning, and the glaze slides off skin that never crisped. Blot them bone dry with paper towels, then leave them uncovered on a rack in the refrigerator for a few hours if you have the time. The baking powder in the seasoning does the rest.

Two zones, always. Render them over indirect heat first so the fat under the skin melts out, then move them over the coals for the last stretch to blister the surface. Sauce goes on off the heat or in the final minute, never before, or you are grilling sugar.