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For the chicken:
In a large container or zip-top bag, mix the water with salt and sugar until dissolved. Place chicken in brine cover and refrigerate 4 hours. Pour off brine, rinse and dry with paper towels.
For the rub:
In a medium bowl, mix all rub ingredients together and set aside.
For the Alabama white sauce:
Mix vinegar with salt and sugar until dissolved. Whisk in remaining ingredients. Refrigerate until needed.
To cook:
Lay out wings onto 2 sheet pans and cover generously with rub. Let sit at room temperature for 1 hour.
Meanwhile, preheat grill to 375°F. Clean and oil grill grates.
Place wings in single file on the grill. Turn and rotate wings every 3-5 minutes to keep from burning. Wings are done when internal temp reaches 160°F, about 25-30 minutes.
Place wings in a large bowl and douse heavily with sauce. Place wings back onto the hot grill to caramelize sauce (should become shiny). Place back in the bowl and douse again. Place on platter and serve with remaining sauce.