In a large bowl season the chicken wings with salt, pepper, garlic powder, onion powder, and sazon con achiote; set aside.
In a large frying pan, add canola oil about three inches up the side of the pan. Heat oil to 350 degrees F.
Add the all-purpose flour and seasoned chicken wings into a air tight bag. Shake the bag for a few seconds making sure all of the chicken wings are coated with flour.
Once the oil reaches 350 degrees F. add in wings, making sure not to overcrowd the pan. Cook wings for 8-10 minutes, turning occasionally, until golden brown.
The wings are done on the inside when pierced with a fork and the juices run clear.
Remove chicken wings with a slotted spoon on to a paper towel to remove any excess oil.
While the wings are cooking, make the cilantro lime dipping sauce. In a bowl, combine the olive oil, cilantro, garlic cloves, white wine vinegar, red pepper flakes, honey, and lime juice. Whisk until well incorporated.
Serve wings with cilantro lime dipping sauce and lime wedges.