Preheat the grill to 400℉.
For dry-rubbed Old Bay wings: sprinkle the Old Bay evenly over both sides of the wings. Place the wings on the grill, and cook, covered, for 5 minutes, and then flip the wings over and cook for 5 more minutes. Repeat, cooking for another 5-10 minutes (for about 15-20 total), flipping occasionally, or until the wings are cooked through and the skin is golden brown and crisp.
For hot wings: Grilled as directed above. (You may skip the Old Bay or use both for extra flavor.) Meanwhile, gently heat the hot sauce in large saucepan with tight fitting lid. When the wings are fully cooked, transfer them to the saucepan, put the lid on, and shake until the wings are evenly coated. Alternatively, you may use a large pot and toss the wings to coat.
For butter garlic wings: Melt the butter in a large saucepan with a tight fitting lid. Add the garlic powder and stir until combined. Feel free to also add some hot sauce, to taste. When the wings are cooked through, as directed above (again, the Old Bay is always an option, too), transfer them to the saucepan, put the lid on, and shake until wings are evenly coated. Alternatively, you may use a large pot and toss the wings to coat.
Serve with celery and dressing, if desired.