• 16 whole chicken wings (3½ pounds)

For the Marinade and Sauce

• 1 cup (2 sticks) butter
• 4 cloves garlic, minced
• 4 scallions, trimmed, white parts minced, green parts finely chopped, for garnish
• 1 tablespoon peeled, minced fresh ginger
• 1 cup Thai hot sauce (Sriracha) or other hot sauce
• 3 tablespoons lime juice
• 1 teaspoon black pepper
• Coarse salt

For Serving (optional)

• Gorgonzola Sauce
• 4 ribs celery, cut in thirds lengthwise, then cut crosswise into 3-inch sticks

You’ll Need

• 16 long (12-inch), slender bamboo skewers, soaked for 1 hour in cold water to cover, then drained

1. Rinse the chicken wings under cold running water and blot dry with paper towels. Skewer the wings as shown in Preparing the Chicken, Step 1, and arrange them in a nonreactive baking dish.
2. 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.
3. 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.
4. 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.