In a mixing bowl whisk together the buttermilk, minced cilantro, lime zest and lime juice, minced garlic, chili powder, Frank's RedHot, smoked paprika, chipotle chile powder, and cumin until smooth.
Transfer the marinade to a 1-gallon zip-top bag, add the chicken drumettes, seal the bag, and massage so each piece is well coated.
Place the sealed bag zip-side up in a small casserole dish and refrigerate to marinate overnight.
When ready to cook, preheat the grill to medium heat (about medium). Remove the wings from the marinade and shake off excess.
Grill the drumettes for about 10 minutes per side, or until the outside is crisp and the internal temperature reaches 165°F (74°C).
Transfer to a platter and serve hot with blue cheese dressing on the side, if desired.
