For extra-juicy chicken, chef Timothy Hollingsworth brines his wings for three hours before tossing them in his go-to spice rub. Slideshow: More Chicken Wing Recipes
In a large saucepan, combine the salt, sugar, garlic, peppercorns and bay leaf with 2 quarts of water and bring to a boil. Cook over moderate heat, stirring, until the sugar and salt dissolve, about 3 minutes. Let cool to room temperature.
In a large bowl, pour the brine over the chicken wings. Cover and refrigerate for 3 hours.
In a bowl, mix all of the ingredients except the oil and lime.
Light a grill and oil the grate. Drain the wings and pat dry with paper towels. In a large bowl, toss the wings with 1/3 cup of the dry rub. Grill over moderate heat, turning, until nicely charred and cooked through, about 15 minutes. Serve hot with lime wedges.
The dry rub can be stored in an airtight container for 1 month.
Pair these intensely spiced wings with a crisp pale ale.