Pat chicken dry with paper towels. In a large mixing bowl, combine wings with taco seasoning, salt and pepper — mix well. Let sit for 10 minutes.
Place chicken wings in a zip bag with mojo marinade and massage wings (outside of bag). Refrigerate for 10 minutes.
While your chicken marinates, make aioli. In a small bowl, combine mayo (or greek yogurt) and jalapeño salsa — blend until smooth.
Drain excess marinade from wings. Place on grill, turning occasionally, until meat is no longer pink. Allow them to cool for 2 minutes and garnish with cilantro — serve with a side of Red Jalapeño Aioli.
If baking, place wings on a foil-lined baking sheet or parchment paper for 20 minutes at 350º