COOK IT.
Combine chai, garlic, bay leaves, chili flakes, maple syrup, vinegar, ginger, and cinnamon in a large bowl to make your autumn-spiced marinade.
Add wings to a large Ziploc bag and generously cover with marinade.
Remove all air from the bag, seal, and allow to marinate for 24-36 hours in the fridge.
Preheat your Pit boss grill or smoker to 300°F.
Remove the wings from the marinade and allow to air dry for 10-15 minutes in the fridge, or pat dry with a paper towel.
Season the wings with Pit Boss GSP rub, or garlic, salt, and pepper, and lightly coat with your oil of choice.
Grill the wings, rotating every 3-4 minutes to ensure even cooking.
Remove wings when they reach an internal temperature of 165°F, toss with softened butter, and serve immediately. Enjoy!