For the Kashmiri Masala Spice Blend, mix all ingredients until well blended.
For the Chicken Wings, mix onion, 3 tablespoons of the lemon juice, Kashmiri Masala Spice Blend and salt in small bowl until well blended. Place chicken wings in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 2 hours or longer for extra flavor.
Meanwhile, melt butter in small saucepan on medium heat. Add garam masala and flour; cook and stir 30 seconds. Add hot sauce; simmer 30 seconds. Set aside. For the Yogurt Dipping Sauce, mix yogurt and honey in small bowl until well blended. Refrigerate until ready to serve.
Remove chicken wings from marinade. Discard any remaining marinade. Grill chicken wings over medium-high heat 15 to 18 minutes or until cooked through, turning frequently. Transfer wings to large bowl.
Stir cilantro and remaining 2 tablespoons lemon juice into hot sauce mixture in saucepan. Pour over wings; toss to coat well. Serve with Yogurt Dipping Sauce.