Step 1

Using a sharp knife, cut through the two wing joints. Discard the wing tips, and place the remaining wing pieces in a large bowl. Add the oil, and toss to coat. In a small bowl, combine the cornstarch, salt and pepper. Sprinkle the cornstarch mixture over the wings, and toss to coat. Editor's Tip: The whole wing has three sections: the tip, wingette and drumette. The tip burns easily and doesn't contain much meat, so it's best to remove it. You can throw the tips away or save these collagen-rich pieces in the freezer to make chicken stock.

Step 2

Preheat the grill to medium heat. Editor's Tip: If using a gas grill, bump the flame to the dial's medium setting, or about 350°F on the grill's thermometer. For a charcoal grill, gauge the temperature by holding your hand 5 inches above the cooking grate. If you can keep it there comfortably for five to seven seconds, it’s at medium heat.

Step 3

Oil the grill rack, then place the wings on the grill. Grill the wings, covered, over medium heat until the outsides are crisp and the juices run clear, 20 to 25 minutes, turning occasionally. Editor's Tip: To prevent the chicken from sticking to the grill, take the time to clean your grill grates. Then, using long-handled tongs, carefully rub a paper towel moistened with cooking oil over the grill rack. Move the towel from back to front, observing proper grilling safety tips during any brief moments of flare-up when the oil hits the hot flames.

Step 4

While the chicken wings are on the grill, in a small saucepan over medium heat, combine the hot sauce, vinegar and garlic powder. Whisk in the butter until melted. Editor's Tip: Keep the sauce warm while you finish grilling the wings. Cold sauce doesn't mix well with hot wings, and they'll lose their crisp exterior.

Step 5

Place the crispy grilled chicken wings in a large bowl. Add the sauce, and toss to coat. With a slotted spoon, remove the wings to a serving plate. Editor's Tip: Serve the wings on a platter with more of the Buffalo-style sauce on the side if there's extra. Pair this grilled chicken wings recipe with crunchy celery and carrots, and a cool, creamy dip like ranch dressing, blue cheese dressing or Alabama white barbecue sauce.