GRILL DIRECTIONS: Heat grill. In food processor bowl with metal blade or blender container, combine all sauce ingredients. Process until smooth.
To prepare 1 drummie, using scissors or sharp knife, cut through skin and cartilage connecting the 2 larger sections of 1 chicken wing. If desired, reserve the 2-part wing-tip section for stock or soup.
Using small knife, cut tendons to loosen and scrape cartilage loose from cut end of drummie. Holding drummie in 1 hand, push meat and skin to top of bone. Shape into a compact ball. Repeat with remaining chicken wings.
When ready to grill, oil grill rack. Place chicken on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 30 minutes or until chicken is fork-tender and juices run clear, turning once and brushing chicken frequently with sauce. Bring any remaining sauce to a boil; serve with chicken.