In a charcoal grill, heat the charcoal with either a chimney starter or lighter fluid. Let the charcoal turn ash in color. Place a cast-iron skillet onto the grill grates with 32 ounces vegetable oil and allow the oil to heat to around 350 ̊F. Meanwhile, in mixing bowl combine 1 ¾ cup all-purpose flour, 1 ¾ cup cornstarch and ½ cup panko bread crumbs; mix well with a whisk. Pour 24 ounces blue cheese or ranch dressing into a separate bowl. Dredge fresh chicken wings in the flour mixture coating well and then into the dressing. Shake off excess liquid and return to the flour mixture coating well, repeat with remaining wings. Refrigerate chicken wings on a rack for 15 minutes. Place 1 or 2 wings in the hot oil and cook for 10 minutes on each side or until the internal temperature reaches 180 ̊F. Once golden crispy, gently place wings on the hot grill grates and gently baste with 2 cups buffalo sauce. Be careful to not brush off coating.