For the wings:
1 tablespoon garlic powder
1 teaspoon cayenne pepper (or less depending on how spicy you like it)
1 tablespoon dry mustard
1 tablespoon freshly cracked black pepper
1/2 teaspoon white pepper
2 teaspoons ground cumin
1 tablespoon paprika
4 pounds chicken wings, sectioned into wings and drumettes
2 tablespoons coconut oil
1 tablespoon minced garlic
1 jalapeno, minced
2 tablespoons reserved spice mixture, from above
1 tablespoon lime juice
In a medium bowl, combine all of the spices. Remove and reserve 2 tablespoons of the mixture. Rinse the wings and pat dry. Add the wings to bowl with the spice mixture and stir to coat well. Loosely cover and refrigerate for 1 to 2 hours.
Preheat the grill to medium-high heat with direct and indirect heat or preheat the oven to 375 degrees F.
For the grill: Cook the wings over direct heat until they are good and crispy, about 15 to 25 minutes. Turn them over and put them on indirect heat, turning frequently, as needed.
Arrange the wings on a baking sheet and bake them for 45 to 55 minutes, turning halfway through.
While the wings are grilling, in a medium saucepan over medium-high heat, add the oil, garlic and jalapeno. Saute for 1 minute, stirring constantly. Add the reserved 2 tablespoons of the spice mixture. Bring to a simmer and add lime juice. Hold warm until ready to serve.
When ready to serve, add the wings to a large serving bowl, pour in the sauce and toss or keep aside for dipping.