Pat dry chicken wings thoroughly with paper towels.
Combine melted butter, red wine vinegar, garlic powder, salt, and pepper in a bowl and mix.
Place chicken wings in a large bowl and pour three-quarters of the butter marinade over the wings. Toss wings in butter marinade to thoroughly coat the wings.
Brush the remainder of the butter marinade on bell peppers & pineapples and grill for 3 minutes on each side on a Bull Grill that has been preheated to medium-high. Combine bell peppers, pineapples, vinegar, onion, chipotle, lemon juice, salt, agave, paprika, ketchup, and mustard together in a blender and blend until it is pureed.
Place chicken wings on a Bull Grill that has been preheated to medium-high and grill for 15 minutes on each side. Baste chicken wings with pineapple bell pepper BBQ during the last 5 minutes of grilling. Grill until the wings have reached an internal temperature of 165 degrees. Remove chicken wings from grill and place on serving plate. Garnish with everything bagel seasoning and green onions.