In a large bowl, whisk all of the ingredients except the chicken together.
Trim and section chicken wings if necessary, and add to the marinade. Let the chicken sit covered at room temperature for 30min to 1 hour
Meanwhile, heat up your grill to 400°. I like to use a hot and cooler side of the grill, so I turned on 3 burners on medium high, and the other 3 on the lowest setting.
For ease, slide your chicken onto two parallel skewers so they flip easily, but this is optional.
Place the chicken on a seasoned grill (I started mine on the cooler side) and reserve the marinade.
Allow them to cook for about 5 minutes or until light grill marks form and they no longer stick, then flip and brush with reserved marinade. Repeat, making sure to close the lid between flips
I like to repeat this 2-3 times, and when the chicken is just about cooked through, transfer to the hotter side for a few minutes to allow for some charring and crisping of the skin.
Place on a platter and sprinkle with additional fresh cilantro, and serve with lime wedges and cilantro ranch.
