Remove the wings from the packaging and pat them dry. Add the salt and set them aside.

In a mixing bowl, combine the pineapple juice, soy sauce or aminos, the hot honey (recipe in the blog post above), chili paste, ginger, garlic, and cilantro together in a bowl. Whisk until combined.

Place the wings in a bowl or plastic bag. Add all but 1/4 cup of the marinade (reserve this and set it aside). Cover the wings and let them soak for at least 2-3 hours or even overnight (the longer the better).

Preheat your grill to 350 degrees F. and set the grill for indirect heat.

Remove the wings from the marinade and place on the grill grates to cook for about and hour or until they reach 165 F. They are safe to eat at this point, but I prefer to get a little char on my wings.

Place the wings over direct heat now and brush them with the reserved marinade mixture. Flip the wings constantly over the direct flame to prevent burning and too much caramelization. You will need to work quickly, work in batches if that's easier.

Once they hit around 180-190 degrees F. they are ready to come off the grill. Remove and set aside to rest about 5 minutes.

Serve with a little drizzle of hot honey or sriracha and grilled pineapple slices.