For the BBQ sauce:

1. In a medium saucepan over medium heat, add the garlic-infused olive oil (or olive oil + garlic cloves) and the tomato paste. Stir together and allow to cook for about a minute or two until it bubbles slightly, then briefly remove the pan from heat.
2. Carefully add the Scotch whisky. Whisky is super flammable, so I like to take extra precautions with it by first removing the pan from heat, then slowly pouring the whisky into the pan from the measuring cup -- never the bottle.
3. Once the whisky has been added, return the pan to heat over medium and deglaze, using a wooden spoon or spatula to scrape up any bits of tomato paste that have stuck to the bottom of the pan. Cook until the whisky has reduced by half, then add ketchup, brown sugar, Worchestershire, liquid smoke, chipotle chili powder, black pepper, and salt, and stir to combine.
4. Allow to cook, stirring occasionally, until the mixture has fully emulsified, and is slightly thickened and glossy. Remove from heat and reserve to the side -- I like to add half to a bowl to baste with and the other half reserved for additional drizzling or a second batch of wings.

For the chicken wings:

1. Turn all of the burners on your **gas grill to high and allow to preheat to 500° F.
2. Once the grill has reached the correct temperature, turn the burners on one side of the grill down to the lowest heat setting. Some zone grilling methods suggest you turn the burner on one side completely off, but I prefer to instead turn the burner on that side to the lowest setting so it gets just a bit more heat rather than turning it totally off. This is especially helpful if you’re working with wings that are still slightly frozen.
3. Add your chicken wings in even rows to the side of the grill that you have lowered the heat, directly opposite of the high-heat side. Allow the wings to cook for 7-8 minutes (depending on how large your chicken wings are) then flip the wings and cook the opposite side for an additional 7-8 minutes. One way to tell if your wings need more time is if they stick to the grill when you go to turn them. If they stick badly, allow them to cook for another minute or so, then try flipping again. I prefer to rearrange the wings so that the wing row that cooks closest to the flame the first 7-8 minutes is switched to be the farthest row away from the flame once flipped to the second side.
4. Using a meat thermometer, test the internal temperature of the wings; They should have reached atleast 165° F / 74° C.
5. Once the wings have completed their internal cook on the low-heat side of the grill, turn the grill on the low-heat side off and transfer the wings over to the high-heat side of the grill. Grill the first side of the wings for 1 minute, then flip the wings and baste the charred side in the reserved Firewhisky BBQ Sauce while the opposite side chars for 1 minute. Flip the wings again and baste the opposite side with sauce while the first side chars for 1 minute further. Flip a final time and allow the second basted side to cook for one minute further. When finished, each side of the wings should have received a total of 2 minutes of direct high heat on each side and received some lovely charred grill marks in the process.
6. Serve warm with the pickled peppers dispersed on top.