That'll work, too, Letscook. Nice alternative to parboiling.
Not pertaining to grilling but...
Back when I used to host Super Bowl parties I cooked my chicken wings using what I called the Three B's method; boiled, baked, broiled. Working with a small oven it seemed to keep a good amount of wings going all the time and testing doneness wasn't so critical. Because I was saucing them before baking and again before broiling they obviously picked up a lot of the the sauce flavor, which is what you want (IMO) when eating chicken wings. I don't recall anyone saying the wings had lost their chicken flavor
But the actual chicken meat obviously must have tasted different than not boiling them. I imagine texture suffered a bit, too.
Anyway, all that flavor that was "lost" in the pot went into making chicken noodle soup a couple days later.
If I was doing this again today I would probably still boil them first, but it would be done the day before.