Prepare the wings by patting them dry with paper towels. Place in a large resealable plastic bag.

Create the marinade by combining soy sauce and Italian dressing. Pour over the wings in the bag, seal, and massage to ensure all wings are coated evenly.

Refrigerate for at least 4 hours, preferably overnight, turning the bag occasionally for even marinating.

Prepare your grill for medium heat (around 350°F). For extra smoky flavor, add some soaked wood chips to your charcoal or use a smoker box on gas grills.

While the grill preheats, prepare the BBQ sauce by mixing BBQ sauce, honey, apple cider vinegar, smoked paprika, garlic powder, and cayenne pepper (if using) in a small bowl. Set aside.

Remove wings from marinade and pat dry with paper towels. Discard the used marinade.

Place wings on the grill, close the lid, and cook for 15-20 minutes, turning occasionally, until the internal temperature reaches 165°F.

During the last 5 minutes of grilling, brush the wings generously with the prepared BBQ sauce mixture on both sides. Watch carefully as the sugar in the sauce can burn quickly.

Once wings are fully cooked and sauce has caramelized, remove from grill and brush with melted butter for extra richness.

Let wings rest for 5 minutes before serving to allow juices to redistribute.