Teriyaki Buffalo Wings

1. Add your salt, pepper, cayenne, coriander, paprika, garlic powder, and ginger to a bowl and mix to combine.
2. Add the wings to a baking sheet and drizzle the oil over them. Toss to completely coat.
3. Evenly sprinkle the spice mixture over both sides of the wings.
4. Prepare your grill for two-zone cooking. Bank your charcoal to one side of the grill. For a kettle style grill position your charcoal in the center of the grill leaving the outer perimeter as the cooler zone. Make sure that your grates are clean and hot. Allow your grill to heat to about 400 degrees. Sprinkle wood chips over your charcoal if desired.
5. Place the seasoned wings on the cooler side. Close the grill and allow the wings to grill for 25-30 minutes.
6. Flip your wings, They should start to be getting dry, crispy, with the skin beginning to bubble. Allow them to grill for another 15-20 minutes or until they reach 165 degrees. 
7. Toss your wings in the sauce. Place the wings back on the grill and let them cook for 5-10 minutes. Repeat this step until the wings have reached 185 degrees and you have built up several layers of sauce.
8. Drizzle extra sauce over the wings before serving if desired. Garnish with green onions.

Teriyaki Buffalo Sauce

1. Add the soy sauce, mirin, vinegar, brown sugar, honey, garlic, and ginger to a saucepan over medium heat. Stir until the honey and brown sugar have dissolved.
2. Stir in the hot sauce and allow it to warm through. 
3. Remove from the heat. Stir in cold butter one tablespoon at a time until completely combined.