Make the sauce: In a saucepan, combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl (dont add tequila yet). Cook until slightly thick, about 8 minutes. Stir in tequila. Set aside.

Prepare the wings: Using kitchen shears or a very sharp knife, cut each wing in half to separate the flat from the drumette; cut off and discard the tip or save it for stock. Wash the pieces well, pat them dry, season liberally with salt and pepper, and set them aside in a large zip-top freezer bag. Pour the sauce into the bag over the wings and marinate at least 30 minutes, preferably overnight in the fridge.

Prepare smoker with soaked wood chips and heat it to 250°F. Alternatively, prepare a charcoal grill or gas grill for smoking and heat it to medium-low heat.

Remove the wings from the marinade and pour marinade in saucepan. Set aside. Place the wings in a large, shallow aluminum pan in a single layer. Place the uncovered pan in the smoker and cook, for 2 hours.

While wings are in the smoker, bring reserved marinade sauce to a boil and simmer at least 15 minutes, longer to thicken it. This is necessary because raw chicken has been in contact with the marinade. The chicken juices add to the flavor of the sauce. Add additional tequila after removed from heat.

Remove the wings from the smoker and serve with more sauce on the side if you like. Drizzle the wings with the sauce and top with cilantro, if desired.