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 1/2 of the spice mix into the buttermilk.
Add the hot sauce, pickle juice, and lime juice.
Place the chicken in a large resealable container, or a large Ziplock bag and add the buttermilk mix.
Let the chicken sit in the buttermilk 6 to 8 hours in the fridge. If you are using a Ziplock bag, be sure to place it in another dish, no need for leaks.
When ready to cook, prepare your grill for smoking.
Remove the chicken from the buttermilk brine and allow excess liquid to drip off.
Sprinkle ¼ of the remaining seasoning blend over the chicken, coating evenly.
When the grill is hot, arrange the chicken wings in an even layer over the grate. Allow them to cook with the lid closed, 10 - 12 minutes.
When the chicken pulls easily from the grate, flip and rotate the wings as needed to avoid burning or flare-ups.
Cook until the skin is crispy, another 7 - 10 minutes, moving the wings as needed to cook evenly.
The wings are done when they read a temperature of 165 degrees F with an instant-read thermometer.
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. The seasoning will stick to the hot chicken wings.
Serve with ranch or blue cheese on the side. And napkins.