Place butter in a small saucepan and melt over medium-low heat. Once melted, remove from heat and whisk in the BBQ and tomato sauces, McCormick Chilli Ground, salt and vinegar.
Place wings in a large mixing bowl. Pour half the chilli sauce over and toss to coat. Set aside the remaining chilli sauce. Cover the wings and marinate on the kitchen bench for 20 to 30 minutes or in the refrigerator for up to 24 hours.
Preheat grill to 220⁰C. Lift the wings from the marinade and place in a single layer on a raised grilling rack, over a baking paper lined tray. Position tray 15 to 20cm below the grilling element and grill for 10 to 12 minutes, then turn the wings and grill for a further 10 to 12 minutes.
The wings are done when the skin is crispy / charred and the meat pulls easily from the bones.
Combine celery, walnut and apple then dress with salad dressing.
Transfer the wings to a serving plate and pour the remaining chilli sauce over. Serve while still piping hot with the ranch dressed, celery walnut and apple salad.
If you marinade the wings in advance and therefore need to refrigerate the wings, the chilli sauce will become firm as the butter hardens. This will have no effect on the finished dish, they will still be delicious.