Put wings into a container with lid. Sprinkle salt over wings and add the tea. Cover and shake to mix in the salt. Refrigerate up to one hour, but best if brined overnight.
In a small saucepan, combine lemonade concentrate, mustard, zest and juice of one lemon, red pepper and rosemary. Bring to a low boil and simmer until sauce reduces and thickens, about 25 minutes.
Grill wings as usual. Thinly slice and seed remaining lemons, dip in sauce and grill alongside the wings.
Toss cooked wings with sauce, dust with salt and garnish with grilled lemons.