Drain any liquid and place chicken wings in a large mixing bowl.  Add salt and pepper and ½ of the buffalo wing sauce.  Stir until the sauce covers all surfaces of the meat.

Heat grill on high, wire brush hot grates to clean them.  Dump the bowl of seasoned wings directly on the hot grill. Spread evenly and in one layer with a large spatula (tongs take
too long to move each wing by themselves). 

Lower the grill lid and cook until smoke and flames are apparent, 3-5
minutes, you want a nice char before turning. 

To turn the wings, use the spatula to scrape under the meat against the
grate and shift the wings rotating to the uncharred side being sure to spread
evenly.  Cover and reduce heat to medium.

Don’t leave for long, maybe another five minutes until smoke and flame
are evident.  Open and shift the wings again trying to make sure all sides are charred. 

Cover and turn to low for 10 -15 minutes until clear juices flow from the meat.  Never hurts to cut into one of the legs with a knife to be sure they are done.  No red juices and you want to see white juicy meat.

Length of time for this final stage depends whether the wings were room temperature or cold from the refrigerator when you started.  You’ll have to experiment a few times.

Add cooked wings to a clean bowl. Pour in the remaining wing sauce, stir and enjoy.

Serve with blue cheese or Ranch dressing and fresh celery.