Toss the chicken wings with pickle juice and salt and pepper
Set up an assembly line: In one shallow dish combine buttermilk, eggs and hot sauce. In another shallow dish combine flour, corn starch, 1 teaspoon granulated garlic, 1 teaspoon paprika, 1 teaspoon salt and 1 teaspoon cayenne.
Dredge the chicken wings in the flour mixture. Dip into the eggs and then dredge once more in the seasoned flour to double coat.
Heat 2 cups of oil in large heavy bottom pot to 350 degrees. Once it reaches 350 degrees, fry the chicken, in batches if needed, 5- 6 minutes or until the internal temperature reaches 165 degrees. Use a slotted spoon to transfer the chicken wings to a dish to keep warm.
Reserve 1/2 cup of the cooking oil and whisk together with 3 tablespoons cayenne pepper, brown sugar, granulated garlic, chili powder, paprika and salt.
Brush the chicken wings with the hot oil. Serve immediately.