How to Make It
Combine water, vinegar, salt, brown sugar, thyme, parsley, rosemary, garlic, and chiles in a large stockpot. Cook over medium-high, stirring occasionally, until salt and sugar dissolve, about 5 minutes. Remove brine from heat; cool completely, about 1 hour. Place chicken drumettes in cooled brine; cover and chill at least 4 hours or up to 8 hours.
Preheat grill to medium (350°F to 400°F). Drain chicken, discarding brine. Pat chicken dry with paper towels; sprinkle evenly with paprika and black pepper. Grill chicken, covered, until browned on all sides and a thermometer inserted into thickest part registers 170°F. Remove from grill, and let rest 5 minutes. Serve with dipping sauces.