Prepare the marinade: Melt 3 tablespoons butter in a nonreactive saucepan over medium heat. Add the garlic, scallion whites, and ginger and cook until fragrant but not brown, about 3 minutes. Add the remaining butter, the hot sauce, lime juice, and pepper, and season with salt to taste. Bring to a boil. Then remove from the heat and let cool to room temperature. Pour the mixture over the wings, turning the wings to coat evenly. Let marinate in the refrigerator, covered, for 1 hour.
Set up the grill for direct grilling ( for charcoal or for gas) and preheat to medium. When ready to cook, drain the wings, reserving any marinade (scrape the excess marinade off the wings with a spatula). Transfer the remaining marinade to a nonreactive saucepan and boil for 3 minutes. Place the wings on the hot grate. Grill until crisp and golden brown on the outside and cooked through, 8 to 12 minutes per side.
Transfer the wings to a platter and pour the boiled marinade over them. Sprinkle with the scallion greens and serve at once, with the Gorgonzola Sauce and celery sticks on the side, if desired.