In a large non-reactive bowl, whisk together the hot sauce and salt to thoroughly combine. Add the olive oil, buttermilk, mustard and milk. Whisk vigorously for one minute.
Add the wings to the bowl and fold into the buttermilk brine you’ve just created. Cover tightly and refrigerate for at least 6 hours, or up to 18 hours.
Combine the garlic rub ingredients in a spice grinder or coffee mill and grind until the chopped garlic is ground to a fine texture. Keep in an airtight container in the refrigerator until ready for use.
30 minutes before grilling, remove the wings from the brine and transfer them to a wire rack on top of a sheet pan to drain. Discard the brine.
Prepare the grill for direct grilling at 500°F.
5 minutes before grilling, coat the wings thoroughly on all sides with the garlic rub, while they are still on the wire rack.
Place the wings in the direct grilling zone and cook, turning occasionally, until the skin is crisp and browned and the wings are cooked through (internal temperature of 165°F). This should take approximately 10-12 minutes, but the most important factor is the internal temperature.
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Note: These wings are particularly good when grilled over a wood fire. Grill some knob onions alongside for a little color and complementary flavors.
