Pat dry the chicken wings, sprinkle on all sides with salt then add to a Ziplock bag. Add the honey and PERi-PERi sauce to the bag and mix so all the wings are coated. Marinade for a minimum of 30 minutes, and up to overnight in the fridge.
For charcoal grill, the coals are ready when you can hold your hand over the grill for 5 seconds. For gas grill, aim for 400ºF. Add the chicken wings to the grill, reserving the marinade.
Cook for approximately 30 mins until the internal temperature reaches 165ºF, turning frequently so the honey doesn't burn. Baste continuously with the left over marinade from the bag.
When cooked, put the wings on a platter and sprinkle with chopped cilantro.