Method

1. Drop the wings in a large bowl and coat them with the mustard/vinegar mix. Add the Pulled Pork Rub (yes, we use the same rub for chicken and for pork since they both have an affinity for similar flavor profiles) and toss until the wings are evenly coated. No need to salt the wings, the rub has the correct amount. Let the wings marinate overnight if possible, or at least for 30 minutes until the rub tacks up. Clean and sanitize the bowl, you’ll need it again soon.
2. Two hours before you’re ready to eat, prepare your grill for indirect cooking at about 110-130°. Toss the wood chips on the heating element and arrange the wings in a single layer on the opposite side of the grill. Cook them for about 60-90 minutes. You want the meat to pull away from the bone with very little force, but it should still be nice and moist. A thermometer won’t be much help here unfortunately. The bones will skew the readings.
3. While the wings are cooking, heat up the Buffalo sauce in a small saucepan. If you can’t handle the heat, whisk in a few of the cold cubes of butter at a time until you hit a degree of mildness that your fragile little heart can handle (cold butter emulsifies nicely. Warm butter makes a broken, greasy sauce).
4. Remove the cooked wings from the grill and crank it up to very high direct heat.
5. Toss the wings in the Buffalo sauce until they’re all completely coated and use tongs to return them to the now screamingly hot grill. Cook until the exterior is crispy and the sauce has reduced and formed a glaze. Turn the wings and repeat.
6. Place the grilled wings on a large plate, drizzle with the remaining Buffalo sauce from the bowl, and serve with Ranch dressing and celery sticks on the side.