Cut off and discard the tips from the chicken wings. Cut the rest of the wings at the joints to make 2 pieces each.
Sprinkle wing portions generously with salt and pepper.
Place wing portions in a resealable plastic bag set in a shallow dish. In a small bowl combine lime zest, lime juice, olive oil, honey,
Sriracha sauce, rosemary and garlic. Pour half of the lime mixture over wings.
Cover and chill the remaining lime mixture. Seal bag; turn to coat. Marinate in the refrigerator 2 to 8 hours, turning bag occasionally.
Drain wings, discarding marinade.
Prepare grill for indirect heat using a drip pan. Test for medium heat above the drip pan. Place wings over drip pan.
Grill, covered, 30 minutes or until chicken is no longer pink, turning once and brushing with reserved marinade 5 minutes before the end of grilling time.
Transfer wings over direct heat and grill 3 to 5 minutes more to crisp the skin, turning to brown both sides.
Serve with lime wedges.