I love this recipe because it reminds me of my upstate New York roots of enjoying Buffalo wings, but with a barbecue twist that does not require a fryer.
Technique tip: Use a smoker if you have one, but if you don't, a low temperature grill works great. Wings can be smoked and/or cooked the night before.
Swap option: Chicken thighs work great or even carrots or cauliflower for a vegetarian swap.
For the all-purpose poultry seasoning:
Combine all ingredients in a mixing bowl and stir to evenly incorporate.
For the Alabama white barbecue sauce:
Combine all ingredients in a mixing bowl and whisk to incorporate. Cover, and let sit overnight in the fridge.
For the hatch vinegar wing sauce:
Combine the vinegar, apple juice, brown sugar, ketchup, salt, black pepper, crushed red pepper and hatch chili powder in a large non-reactive container and puree using a hand blender until completely incorporated.
Add the hot sauce and melted butter to the vinegar mixture and blend with a hand blender until emulsified. Set aside.
For the wings:
Remove wings from package and pat dry. Toss with all-purpose poultry seasoning and let sit for 15 minutes. Preheat grill to 250°F. Once grill is up to temperature, place wings on upper rack of grill and allow the wings to cook for 1 hour or until the internal temperature of the wings reaches 165°F. Remove the wings from the grill and let cool until you are ready to finish them.
Heat a gas or charcoal grill to medium-high heat and place the wings on the grill to develop char marks and become warmed through. Toss in heated hatch vinegar wing sauce and serve with Alabama white barbecue sauce on the side for dipping.