Pat the chicken wings dry. Set aside. Whisk the paprika, cumin, salt, chili powder, black pepper, and red pepper flakes together in a bowl. Whisk half of it in the buttermilk.
Add the hot sauce, pickle juice, and lime juice. Place the chicken in a large resealable container and add buttermilk mix. Let it sit 6 to 8 hours in the fridge.
Prepare your grill for smoking, with a temp of around 350 F. Remove the chicken from the brine, and sprinkle ¼ of the remaining seasoning blend over the chicken, coating evenly.
Remove the wings from the grill and place them in a big bowl. Add the remainder of the seasoning and a little hot sauce if you dare and toss the whole bowl to coat. Serve hot.