Preheat grill for medium heat. Blot wings dry on both sides with a paper towel. Lightly season with salt and black pepper. Place onto grill grates and cook for 40 minutes. Turn after the first 8 minutes and turn again a few times during the cooking process.
While wings are cooking, prepare the sauce. Melt butter in a medium saucepan over medium heat. Add garlic and cook for 30 seconds or until it becomes fragrant. Add remaining ingredients and bring to a light simmer. Stir, reduce heat to low and let the mixture simmer for 8-10 minutes.
Increase heat to high (or move wings to a hotter part of the grill) toward the last 7-10 minutes of cook time. Let wings crisp up. Keep a close eye. Once they have developed a bit of a crust and have reached an internal temperature of at least 175 degrees F., remove from heat and place into a large bowl.
Pour heated sauce over top of wings and using tongs, gently toss wings to coat. Place wings back on the grill for 3-4 minutes. Watch for burning and adjust accordingly.
Remove from grill and serve.
Save leftover wings in an airtight container in the refrigerator for up to 4 days after cooking. Reheat in the oven for a better texture.