I've had success getting crispy but not burned wings both from the kamado grill and in the oven. The trick seems to be starting at a lower temp to render the fat, then increasing heat to crisp them up. Also, for the oven wings, I dry them in the fridge for several hours and toss them in salt, pepper, and some baking powder, which seems to help with the browning.

My favorite sauce is just Frank's red hot, butter, and enough cayenne powder to get the heat right