Whisk all the ingredients together in a small bowl, except the wings.

Place the chicken wings in a large bowl or plastic bag. Reserve about ½ cup of the sauce and add the remaining sauce to the chicken and toss to coat well. Let set 1 hour.

Remove from the icebox about 20 minutes before grilling. Meanwhile, clean and grease the grill. Move all the coals to one side of the grill. Place the wings in a single layer on the indirect heat side of the grill. Sprinkle with black pepper. Shut the lid and grill for about 5 minutes.

Flip the wings over, sprinkle with the black pepper, shut the lid and continue grilling an additional 5 minutes.

Scatter the coals out for an even heat and spread the wings out so they are over a low direct heat. Close the lid and grill for about 2 minutes.

Baste the tops of the wings with the reserved sauce and close the lid. Grill for about 1 – 2 minutes. Flip the wings over, baste again and continue grilling with the lid open for 1 – 2 minutes. Continue rotating every couple of minutes until the wings are cooked through and have a slight char. Baste with any leftover sauce while rotating.