In a large enough container, combine brine ingredients. Let stand for 5 minutes and stir. The salt and sugar should be dissolved. Add wings to the container. Cover, and place into the refrigerator for 1 1/2 to 2 hours.
Preheat grill for a medium-high indirect cook.
Remove chicken from chicken and place into a large colander. Gently rinse with cold water, for 10-15 seconds. Remember, this is a light rinse. You want to keep some of that salt flavor.
Pat wings dry with paper towels season with black pepper, onion powder, and marjoram.
Place onto grill and cook for 30-35 minutes, or until wings reach 165 degrees F.
Combine lemon juice with minced garlic and melted butter. Place into a large plastic or glass bowl (or large glass baking dish)
Remove wings from grill and place it into one of the specified containers above. Pour lemon mixture on top and toss to coat.
Return wings to grill and cook for another 10 minutes or so, turning as needed. When the internal temperature reaches 180 degrees F., remove from grill and serve.