1: Set up your grill for direct grilling and heat to medium-high.

2: Peel the broccoli stems with a paring knife. Cut the broccoli into large florets (each should be 2 to 3 inches in length and include a portion of the stem). Cut the remainder of the stems into finger-size strips. Place in a large bowl or a disposable foil drip pan. Drizzle with olive oil and stir to coat. Sprinkle with the salt, pepper, onion powder, and hot red pepper flakes (I leave the quantities open to your taste). Stir to mix.

3: Place the broccoli on the grill away from the fire. (You can grill the broccoli directly on the grill grate or in a foil pan or pans.) Close the lid and direct grill the broccoli until sizzling, lightly browned, and just tender, 10 to 12 minutes, or as needed, turning once.

4: Meanwhile, make the Buffaque sauce: Melt the butter in a small saucepan over medium heat. Stir in the Thai sweet chili sauce, sriracha, and hot sauce. Simmer for 3 minutes.

5: Baste the broccoli with the sauce and cook for 1 minute; then baste the other side.

6: Arrange the broccoli on a platter. Pour the remaining wing sauce over it. Drizzle or squirt the Blue Cheese Drizzle over the broccoli or pass alongside, if using, and serve at once.