To make the brine: Combine all of the ingredients in a large bowl and stir thoroughly until the salt and sugar has dissolved. Add the chicken wings and refrigerate in the brine for 2-24 hours before grilling.
When ready to cook, remove the wings from the brine and pat dry with a rag or paper towel.
Set the grill to 525°F and prep the wings: Dust the wings with the rub mixture to lightly coat the entire outside surface.
To grill the wings, place them directly onto the cooking grates and shut the lid. Flip the wings every 6 minutes to ensure even browning on all sides. Remove the wings when the largest piece reads an internal temperature of at least 165°F. Depending on the size of the wings, you will need anywhere from 18-30 minutes to reach the desired temperature.
While the cooked wings are resting, make the buffalo sauce by melting the butter in a small saucepan on medium-low heat. Once the butter has melted, add the hot sauce and spices and simmer for 3 minutes.
Combine 1 cup of buffalo sauce for every pound of cooked wings into a large bowl and stir or toss the wings to coat the outsides evenly in sauce.