In a large bowl combine water, salt, and corn starch. Add chicken, cover with plastic wrap, and refrigerate 15 minutes, but no longer than an hour.
PREP BAKING SHEET & OVEN:
Set wire rack in an aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray.
Move oven rack to middle position and preheat to 425 degrees F.
In a small bowl combine paprika, chili powder, brown sugar, salt, and pepper.
Remove the chicken from the brine and place the chicken on a clean cutting board. Quickly dry chicken with pieces of paper towel.
Cover the chicken pieces with the rub and transfer the chicken to the prepared baking sheet.
Bake in the preheated oven for 25 minutes. Then use tongs to turn the chicken over and bake for another 5-10 minutes or until the internal temperature reaches 165 degrees F.
Adjust oven rack 6 inches from broiler and heat broiler. Broil chicken until lightly charred, about 5-10 minutes, flipping chicken halfway through broiling.
Brush chicken with one-third of sauce and continue to broil until lightly charred, about 5 minutes, flipping and brushing chicken with more sauce halfway through broiling. Brush chicken with remaining sauce. Serve.