Beer Brined Buffalo Wings

1. Remove 1/2 cup of the beer and set aside for later for the sauce.
2. Add the remaining beer, salt, garlic, peppercorns, and thyme to a small saucepan over medium heat. Let it cook for 5 minutes. Remove from the heat and allow to cool completely.
3. Add the chicken wings, beer brine, and lemon slices to a gallon sized freezer bag, squeezing the lemon slices as you add them. Allow the wing to refrigerate for at least four hours up to overnight, flipping over halfway through.
4. Add your seasonings for the rub to a small bowl and mix to combine. 
5. Remove your wings from the brine and pat them dry. Season both sides with the spice mixture.
6. Prepare your grill for two zone grilling. If you have a kettle style grill place you charcoal in the center leaving the outer circumference as the cooler zone. For other styles of charcoal grill bank your charcoal to one side. For a gas grill preheat your grill to 375 degrees leaving a burner or two off. 
7. Place your wings on the cooler zone of the grill and close the lid. Allow them to grill for 30 minutes undisturbed.
8. Flip your wings. Allow them to cook for another 15-20 minutes or until their internal temperature is between 175-170 degrees.
9. Dip the wings in the sauce making sure both sides are coated and then place them back on the grill. Close the lid and let them grill for 10 minutes. Repeat this step until the internal temperature is 185 and the sauce has set.
10. Garnish with fresh thyme if desired. 

Beer Buffalo Sauce

1. Add half a cup of beer, thyme, and garlic to a saucepan over medium heat. Allow the beer to come to a simmer and slightly reduce.
2. Add the hot sauce, honey, and Worcestershire sauce. Let cook for 5 minutes.
3. Remove from the heat. Stir in the lemon juice and cold butter a tablespoon at a time until completely emulsified. This can be made in advance.