Active Time: 30 minutes
Preheat your grill to hot. All the burners. Close the cover to allow to heat up. Rinse and pat dry the wings. Drizzle the wings with olive oil and coat evenly on all sides. Season with sea salt and black pepper. Turn off center two burners (or one, depending on grill). Leave outside burners set to hot. Place wings on the hot grill over center burners (that should be off) and/or on top shelf rack. Note the wings on the top rack will cook faster. Close the grill. At no time should the wings ever be over direct heat/flame. We are indirect cooking them.
Check the wings at 15 minutes, just to be sure there are no wings too close to the direct flame, you can move around as needed if some get more heat, but don't flip yet. At this point the wings should still look somewhat pale, but not raw. Check again at 30 minutes. At this point the top of the wings should have a nice, very light brown color. Flip all the wings over, the bottoms should be golden brown. Any wing that you can't pick up (stuck to the grill still) these may need another five minutes or so. Check the wings at 45 minutes. Just to be sure nothing is getting too much heat. Swap any around as needed, if some are getting too much.
Meanwhile in a medium bowl, whisk together the ingredients for the sauce. Add water, as needed, the sauce should be thick, but not so thick it won’t mix together. Whisk until well blended. At 1 hour, have a medium sized bowl ready. Remove the wings in groups of four to eight. Place into the bowl and add several tablespoons of the sauce. Shake / stir well to coat. Make as saucy as you’d like.
Place the coated wings on the top rack. If your grill doesn't have a top rack, place back in the center of the grill where the burners are off. Continue with remaining wings until all are sauced and added back to the grill. If all the wings are on the top rack turn on all burners to high. (If not, leave off the burners where the wings are) close the cover and in increments of three to five minutes, check the wings you are cooking until desired crispness and char is achieved. Remove from the grill. Sprinkle with chopped peanuts, scallions and/or red pepper flakes as desired.