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To make the spice rub, combine all the ingredients in a bowl.
Combine pickle juice, water, salt, sugar, hot sauce and 2 tsp of the spice rub in a large saucepan. Add chicken to the pan (the chicken should be fully submerged, add more water if needed).
Place the pan over medium-low heat and slowly bring to a gentle simmer (this will take about 15 minutes). Once bubbles start to appear, simmer for 5 minutes. Remove from the heat. Cover and set aside for 1 hour to tenderise.
Drain chicken and discard the brine. Place the chicken wings on a board and pat dry with paper towel. In batches, arrange chicken, in a single layer, in the basket of an air fryer. Cook at 200C for 10 minutes. Turn the chicken wings over and cook for a further 10-12 minutes or until golden, crisp and cooked through. Transfer to a heatproof bowl.
Add the remaining spice rub to the chicken and toss to coat. Serve chicken wings with seasoned ranch sauce alongside.