In a small bowl, mix together the seasonings.
Pat the chicken wings dry with paper towels.
Place the wings in a large bowl and sprinkle the seasoning mixture over the wings. Toss the wings to coat them.
Arrange the wings in a single layer on a wire rack set inside a baking sheet lined with Reynolds Wrap Heavy Duty Foil. Leave space between each wing.
Place baking sheet with wings in the refrigerator for 6 to 8 hours (or overnight).
Using two 16-inch sheets of foil, make a cross with the foil. Place the wings on the foil and wrap them with the first piece of foil, leaving room for air to circulate in the packet. Close the packet. Using the other piece of foil, finish wrapping the wings to make a good seal on the packet.
Place the foil packets of wings on a preheated 350 F grill and close the lid.
Let the wings cook for 10 minutes, then flip the packets over to the other side and cook the wings for an additional 10 minutes.
Carefully cut open the top of the packet and let the wings cook for an additional 6 to 8 minutes to let the heat dry up the wings just a bit.
Carefully remove the foil packets and place on a serving platter.
Serve with ranch or blue cheese dressing, along with lemon wedges. Garnish with chopped Italian parsley and chopped green onions.