COOK IT.
In a large bowl, whisk together the apple cider vinegar, ketchup, brown sugar, honey, chopped chipotle peppers with adobo sauce, balsamic vinegar, Worcestershire sauce, and Sweet Heat Rub. Whisk the glaze until it’s well combined.
Add the wings to the glaze and place the bowl in the refrigerator. Marinade the chicken wings for up to 12 hours. Once the wings have finished marinating, remove the chicken wings from the marinade and place the chicken wings onto the wing rack.
Once all the wings have been placed on the wing rack, place the wing rack on the grill. Insert a temperature probe into the thickest part into one of the wings and grill the wings for 5 minutes, and then rotate the rack 180°F and grill for another 5 minutes. Remove the wings once they have an internal temperature of 165°F and the juice from the chicken runs clear.
Remove the wings from the grill and serve immediately.