Whisk together the tequila, lime juice, lime zest, pineapple juice, hot sauce, Worcestershire sauce, olive oil, garlic, cumin, paprika, onion powder, salt, and pepper in a large bowl.

In an extra large zip-top bag, place the wings, sliced habanero pepper, and the minced cilantro.

Pour the marinade into the bag with the wings.

Zip the top and massage the marinade into the wings.

Place in the refrigerator for at least 90 minutes or up to 4 hours.

Remove the wings from the bag, reserving the marinade.

Pat the wings dry with paper towels.

Preheat the oven to 425 degrees.

Line a baking sheet with foil and spray it lightly with cooking spray.

Lay the wings on the baking sheet in a single layer.

Bake for 50-55 minutes until golden on the top, and they register 165 degrees on a meat thermometer.

Meanwhile, make the glaze.

Strain the reserved marinade with a fine mesh strainer and add to a medium saucepan.

Bring the mixture to a full rolling boil, then reduce the heat to low and simmer for 10 minutes, stirring often.

Stir in the agave syrup, hot sauce, and butter.

Simmer for another 5-7 minutes or until the sauce has thickened slightly.

When the wings come out of the oven, brush the glaze on all sides of the wings.

Place the wings under the broiler for 5 minutes, turning once or until the tops have caramelized slightly. 

Remove from the broiler and brush again with the glaze.

Serve hot with some of the glaze on the side for dipping.

Alternatively, preheat your grill to high.

Lightly oil the grates.

Place the wings on the grates and grill until they begin to lightly caramelize and char on all sides.

Brush the wings again on all sides with the glaze before serving.