Preheat your grill to medium heat and season chicken wing drumettes lightly with kosher salt and pepper, set aside.
Add olive oil to a 12-inch skillet set over medium-high heat. Once the oil is hot, add the onion and cook until soft, about 5 minutes.
Add in the garlic, grated ginger, lemongrass paste, chili paste and saute for one minute or just until fragrant.
Add in blueberries, honey, balsamic vinegar and lime zest. Cook just until the berries start to soften and release their juice.
Add the ingredients from the skillet to a blender or food processor. Carefully puree until smooth and creamy.
Add the pureed mixture to your skillet and simmer over medium heat until the BBQ has thickened about 15 minutes. Once finished cooking, set aside while you grill your chicken wings.
Add the chicken wings to the preheatd grill. Place directly on the grill grates and grill for 20-25 minutes, flipping the wings every 5 minutes to prevent the skin from burning.
Halfway through the grilling time, baste the chicken with the wild blueberry BBQ sauce and continue cooking. At this stage, I like to baste the chicken wings on each side after I flip them. This ensures a delicious coated chicken wing wihtout burning the sauce.
Serve with a drizzle of honey or a side of blue cheese dressing.