In a large resealable bag, combine the soy sauce and Italian dressing. Add chicken wings, seal the bag, remove excess air, and refrigerate for at least 4 hours or overnight for maximum flavor infusion.

Preheat your grill to medium-high heat (about 375°F). Pat wings dry with paper towels and season lightly with salt and pepper. Oil the grill grates to prevent sticking.

Place wings on the grill and cook for 10 minutes per side, turning once, until the skin is golden, slightly smoky, and crispy. Aim for an internal temperature of 165°F.

While the wings grill, melt the butter in a small saucepan over low heat. Stir in hot sauce until smooth and remove from heat.

Transfer hot wings into a large bowl, pour over the spicy butter sauce, and toss until every piece is coated in that glossy, fiery goodness.

Serve immediately with celery sticks and blue cheese or ranch dressing for dipping.