Grab the small bowl and use it as a vessel for all of the herbs, seasons and spices used in making the Cajun rub.
Mix the baking soda, paprika, garlic and onion powders, thyme, oregano, cumin, salt and peppers until you have an evenly distributed mixture.
Use your paper towels to pat away any moisture from your flats and drumettes.
Once everything is nice and dry, toss everything into your large bowl and sprinkle the rub over the bare meat until all sides have been evenly coated in the mixture.
Place all of your covered wings on a wire rack placed along a foil-lined baking sheet.
Make sure that each wing has a bit of space between the others.
Finish this step by refrigerating the racked wings for at least eight hours.
After your dry-rubbed chicken wings have been sufficiently refrigerated and you are ready to actually prepare them, place your small saucepan over medium heat and melt the unsalted butter.
While the butter melts, stir the Worcestershire and hot sauces into the pan until you have an even mixture. Set the saucepan aside.
Take your grill and light a charcoal-filled chimney.
Once all the charcoal has been sufficiently lit, indicated by the presence of gray ashes on their exterior, pour the coals out and redistribute them to one portion of your charcoal grate.
Put your cooking grate into position, cover the grill and let it preheat for five minutes.
Once the grill is ready to receive your payload of flavor, clean the grate and apply oil.
Finally, place the wings, skin side up, over the cooler portion of the grill.
Cover the grill with the wings inside and leave them to cook for roughly 45 minutes; your goal is wings that have a crispy, browned skin.
Once the wings have sufficiently cooked to perfect, remove them from the grill and place them in your large bowl.
Pour your hybrid sauce of butter, Worcestershire and hot sauce from the saucepan into the same bowl and repeatedly toss the wings within the bowl until such time as they have been completely covered in that delicious and simple sauce.
For best results in tossing the wings until they reach an even coat, grasp the bowl in your hands and make a scooping motion; making a slight diving movement that transfers into an ascent and finishes by pulling back-this "catches" the wings and also moves the sauce around, ensuring that more of your wings wind up covered in the three-ingredient sauce.
Finish by transferring the seasoned and sauced wings over to a large platter, serve and enjoy.