In a food processor or mini chopper, mix together the garlic, soy sauce, lime juice and zest, olive oil, jalapenos, cumin, rosemary, and salt.

Take half of the sauce out and pour it into a large bowl. Add the chicken wings to the bowl and toss until all pieces of chicken are coated. Cover and refrigerate for at least 2 hours but overnight is better.

To the remaining sauce in the food processor, add the cilantro and mayonnaise. Blend until mostly smooth. Transfer to a container and refrigerate until ready to use.

Preheat your grill to medium-high heat (about 375°F to 400°F). If using a charcoal grill, make sure the coals are hot and ready.

Remove the wings from the marinade and let any excess drip off. Place the wings on the grill and cook for about 20-25 minutes, turning them every 5-7 minutes to ensure even cooking. Wings can also be baked or air fried at 400°F. The wings are done when they reach an internal temperature of 165°F and have a nice char.

Serve the wings with the sauce.