Prepare a grill for medium heat. Toss the chicken wings, vegetable oil, 2 teaspoons of the HogWine Dry Rub, 1 tablespoon parsley, 1 teaspoon salt and several grinds of pepper in a large bowl until evenly combined.
Brush the grill grates lightly with oil. Place the chicken wings on the grill in an even layer and cover with the lid. Cook, flipping occasionally, until well browned and cooked thoroughly.
Meanwhile, stir together the parsley, lemon zest and juice, remaining 1 teaspoon HogWine Dry Rub, 1/4 teaspoon salt and 1 teaspoon pepper in another large bowl until combined.
Transfer the wings to the bowl with the Cajun lemon pepper seasoning and toss until evenly coated. Arrange on a large serving platter.
4 lbs whole chicken
2 tablespoons vegetable oil, plus more for the grill
3 tablespoons HogWine Dry Rub
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice