In a small pot, combine the hot sauce, garlic, jalapeño peppers, butter, and Worcestershire sauce over low heat.

Simmer for about 30 minutes, stirring to combine until the butter melts.

Place the chicken wing pieces in a large container.

Pour 1 cup of the sauce over the chicken, and marinate for at least 30 minutes. Reserve the remaining sauce.

Heat the grill to approximately 375°F to 425°F.

Pour about 1 tablespoon of vegetable oil on a paper towel, and rub the oiled towel over the grates to lubricate the grill.

Remove the wings from the marinade, allow the excess marinade to drip off, and discard the used marinade.

Place the wings on the grate in a single layer so they’re not touching (if needed, cook them in batches).

Cover the grill and cook, flipping the wings occasionally with tongs, until they’re no longer pink at the bone and the skin is slightly charred in spots, about 25 minutes total.

When all of the chicken wings are done, place them a bowl, drizzle with the remaining sauce.

Serve with ranch or blue cheese dressing if desired.