Prepare outdoor grill for direct grilling over low heat. With kitchen scissors, cut off wing tips; discard. With sharp knife, split wings at the joint into the middle section and drumette.
In large bowl, toss wings, cornstarch, oil, seasoning and crushed red pepper; let stand 15 minutes. Place wings on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 165°, turning once.
In large bowl, whisk mayonnaise, chili sauce and hot sauce; add wings and toss. Makes about 32 wings.
Serve wings garnished with green onions, if desired.