Whisk chipotle, lime juice, honey, oil, paprika, cumin, salt, and pepper in a bowl.

Toss wings with half the marinade, then refrigerate 30 minutes to 2 hours; reserve remaining marinade.

Preheat oven to 425°F (220°C) and line a baking sheet with foil and a rack.

Arrange wings on the rack, roast 35–40 minutes, flipping once, until crisp and cooked through.

In last 5 minutes, brush reserved marinade on wings and broil briefly if you want charred edges.

Sprinkle with cilantro and serve hot.