COOK IT.
Preheat your Pit Boss grill to 350°F.
Pat the wings dry with a paper towel, then place them in a shallow dish or resealable plastic bag. Pour the pickle juice over the top and ensure all wings are submerged. Cover and refrigerate for 1-4 hours.
Remove your wings from the refrigerator and pat dry with a paper towel. Discard the brine.
In a small bowl, combine brown sugar, cayenne, red pepper flakes, garlic powder, paprika, chili powder, and salt. Evenly coat the wings with your prepared rub, then top with cornstarch. Keep remaining dry rub aside for the Nashville hot sauce.
Grill your wings until they reach a minimum internal temperature between 165°F and 190°F, about 40 minutes.
While your wings are cooking, prepare the sauce: In a small saucepan, heat oil over medium heat, and add in the remaining dry rub, whisking until smooth. Simmer for about 2-3 minutes before removing from the grill and setting aside.
Once the wings are done, remove them from the grill, place them in a bowl, and toss them with Nashville hot sauce until completely coated.
Drizzle with honey, and serve with Texas toast, pickles, Ranch or Blue Cheese dressing, and plenty of napkins. Enjoy!