Marinate Chicken: Pat chicken dry with clean paper towel. Season with salt and pepper. Put the 1/4 cup olive oil, lime zest, lime juice, 1 tablespoon soy sauce, 2 teaspoons garlic, 1 teaspoon garlic chili sauce, 1/2 teaspoon ground cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl or reusable bag. Mix to combine and then add the seasoned chicken wings. Toss to combine and let marinate for at least 30 minutes.

Make Peruvian Green Sauce: While the chicken marinates, put all of the Sauce ingredients in a high-powered blender or food processor. Blend on high until smooth. Taste and add any additional flavors, as desired. Set aside.

Prep: Preheat the outdoor grill to a high heat (400-450 degrees F) and make sure the grill grates are clean.

Grill Chicken: Remove the chicken from the marinade, allowing any excess liquid to drip off. Discard the remaining marinade. Place chicken wings directly on the grill grates, drop to a medium heat, and let cook for 5-7 minutes. flip and then continue cooking for an additional 5-7 minutes or until they reach an internal temperature of 162 degrees F at the thickest part of the meat (use a meat thermometer).

Rest + Serve: Carefully take the chicken off the grill and let rest for 5 minutes (internal temp will rise to 165 degrees F during the rest time). Enjoy with the Peruvian Green Sauce drizzled on top or as a dip (feel free to sprinkle with crumbled feta and/or serve with quick pickled onions)!