Set up the Big Green Egg for direct heat (no plate setter) and dial in your temperature to around 350 degrees.
Place chicken wings directly on the metal grate and close the lid.
After seven minutes, turn the wings over and rearrange them if you find hot spots in the BGE.
After another seven minutes, the wings should be ready to remove, but check the temperature of the meat to verify.
Note: I find that there are almost always hot spots in the charcoal so one portion of the grill will get much hotter than another area. I compensate for that by moving the wings around at the half-way point.
BBQ Sauce
In a bowl, combine and whisk all ingredients except for the green onions.
Coating the Chicken
When the chicken is done, place the cooked wings into a large bowl
Pour the Asian BBQ sauce over the wings and use a soft spatula to scrape all of the sauce out of the mixing bowl
Gently toss the chicken to coat all the pieces
Chop the green onions and sprinkle them on the coated chicken