In a small pot over medium heat melt butter. Add hot sauce, garlic, honey, onion, & Worcestershire. Stir to combine and bring to a simmer. In a separate small bowl combine corn starch and water into a slurry. Slowly add corn starch mixture to sauce while continuously stirring. Allow sauce to come to a slight boil and remove from heat. Sauce will thicken as it cools. Use immediately on wings or store in an airtight container for up to a week in the refrigerator.
Separate whole wings into pieces by cutting through the joint with a sharp knife; also remove the wing tips from the flat portion. (skip this step if using party wings).
Pour corn starch and The BBQ Rub into a gallon size ziplock bag. Add wing sections and toss to coat.
Place wings on a wire rack to air dry and season with a little extra dry rub.
Set up weber kettle with a charcoal vortex accessory to create indirect high heat. (similar type grills will work with the vortex).
Fill the vortex with charcoal and light a fire starter to get the coals hot. After 20 minutes the grill should be ready to cook.
Place the cooking grate over the hot coals and arrange the wings around the outside close to the edge of the grill (not over the coals!). Place 1 piece of wood over the coals for smoke flavor.
Cover the grill with the lid making sure all vents are open 100%. Cook the wings for 10 minutes and flip. Continue cooking and flipping the wings as needed until the outside is brown and crunchy. Total cook time was about 30-35 minutes.
Toss the wings in Spicy Garlic sauce (or your favorite wing sauce) and serve.