Marinate the wings. In a large baking dish or mixing basin, place the wings. Pour the beer and pickle juice mixture over the wings. Refrigerate for at least 2 hours and up to 8 hours.

Dry the wings with a towel. Take the wings out of the brine and blot dry with paper towels.

Toss the dice with the rub. Toss the wings in a bowl with the olive oil, garlic, spices, lemon zest, salt, and pepper until thoroughly covered. If wanted, let them in the rub for another couple of hours.

Prepare the grill. Clean the grates of any food and dirt before using your grill. Grease the grates lightly with nonstick spray. Preheat your grill to medium-high heat on one side and very low heat on the other (or off if you have a high-powered gas grill). Move all the hot coals to one side if you're using charcoal. Wait until the temperature hits 450 F before closing the lid.

The wings should be grilled. Start the wings on the colder side of the grill, cover, and cook for 15-20 minutes, flipping twice, until done. Cook for another 4-5 minutes on the hot side of the grill, or until the exterior is browned and crispy. Remove from the grill and cover with foil for 5 minutes before serving.

Serve. Serve with lemon wedges and chosen dipping sauces.