COMBINE rib rub, paprika, black pepper, granulated garlic and rosemary. Season wings with rub mixture and let sit for 30 minutes.
PLACE into smoker and cook for about 1 ½ to 2 hours or until wings reach an internal temperature of 155ºF, burning roughly 1 log wood per hour.
COMBINE Hatch Vinegar BBQ sauce, butter and Frank’s RedHot in a small sauce pot over low heat. Whisk occasionally until butter is just melted. Marinate wings in 1 cup of wing sauce and place onto hot grill to develop a nice crispy skin and char on the wing and finishing bringing the internal temperature to 165ºF.
TRANSFER wings from grill into large mixing bowl and add remaining 1 cup of wing sauce. Toss and serve with your favorite Blue Cheese, Ranch or (our favorite) Alabama White Sauce.