Separate drumettes from wingettes by slicing a sharp knife through the joints. Place trimmed wings into a large mixing bowl and toss together with salt and pepper. Set aside.
In another mixing bowl whisk together all marinade ingredients pour over wings. Toss together until all the wings are fully coated and submerged in the marinade. Cover, refrigerate and allow the mixture to sit for 6 hours.
Preheat grill to medium-high heat. Generously brush grill with a ‘high temperature resistant’ oil before adding chicken.
Remove wings from marinade, shaking off any excess and place onto the grill. Generously season with salt and pepper.
Lower the heat to medium, cover and grill for 10 minutes. Uncover, flip and grill for another 10 to 12 minutes or until the juices run clear when a test cut is made.
Remove from grill and allow wings to rest for about 7 minutes. Transfer to a serving plate and top with key lime wedges, cilantro leaves and sprinkle of smoked paprika. Serve.