Preheat your grill with charcoal or to medium-high heat for propane.
Prep your chicken wings by cutting off the tips and separating the drummettes and wingettes. Place the wings on a baking sheet.
Mix the dry rub by combining the paprika, salt, thyme, oregano, garlic powder, onion powder, pepper, and cayenne in a small bowl.
Sprinkle half the rub all over the wings and briefly massage the rub in. turn the wings over and repeat. Don't massage too much or the rub with clump and stick to your hands.
In a medium bowl, whisk together the Frank's hot sauce, Cholula hot sauce, and butter until combined. Set aside.
Oil the grill so the wings won't stick.
Place the wings on the hot grill. (You may need to adjust the wing placement as they cook to prevent burning.) Immediately start brushing the hot sauce over the wings with a marinade or pastry brush. Cook the wings for about 8-10 minutes or until the bottom side is golden and charred (not burnt!).
Flip the wings over, brush with hot sauce and cook for another 7-10 minutes until the bottom is crispy and charred. The internal temperature of the wings should reach 165 degrees F, and there should be no pink inside.
Remove the wings from the grill and serve immediately.