In a big ziplock, combine the water, salt, sugar, garlic and thyme.

Add the chicken wings and put in the fridge for 2 hours.

Rinse off the brine and pat it dry before cooking for crispier skin.

Heat the gas grill or charcoal. Put the wings on the cool side of the grill.

Cover and cook until the wings are cooked through for about 15 or 20 minutes.

When the wings are cooked, transfer to a mixing bowl and coat with the bbq sauce.

Place the wings back to the grill and cook uncovered until they are nicely browned.