Pat the wings completely dry with paper towels - this is crucial for crispy skin. Season all over with salt and pepper. Let sit at room temperature while you make the glaze.

In a medium saucepan, combine bourbon, honey, soy sauce, ketchup, vinegar, garlic, and red pepper flakes. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 8-10 minutes until thickened enough to coat the back of a spoon. It will thicken more as it cools. Set aside half for serving.

Preheat your grill to medium-high heat (about 400F). For charcoal, bank coals to one side for two-zone cooking. For gas, leave one burner off. Oil the grates well.

Place wings on the cooler side of the grill. Cover and cook for 15 minutes, flipping once. Move to the hot side, cover, and cook 5-7 minutes more until skin is crisp and charred in spots and internal temperature hits 165F.

In the last 2 minutes of cooking, brush wings generously with the glaze, turn, and brush again. Watch carefully - the sugar in the honey will caramelize quickly and can burn. Remove when sticky and lacquered.

Transfer wings to a platter, drizzle with reserved glaze, and scatter scallions on top. Serve immediately with plenty of napkins.