Pat dry chicken and place in a large mixing bowl or plastic bag. Toss with cornstarch, garlic powder, and one teaspoon of kosher salt.

Place chicken in a single layer on a cookie sheet or wire rack and refrigerate for at least an hour, up to overnight.

In a food processor or blender, combine chipotles, lime juice, honey, and the remaining salt. Puree until smooth. Set aside until ready to grill.

Preheat grill to medium high heat. Grill wings until just starting to brown on the underside, about 5 minutes, then flip and repeat.

Using a basting brush, coat the top side of the wings with chipotle puree. Flip and cook until exterior just starts to char. Baste the other side, flip and repeat.

Remove wings from heat and let cool for at least 5 minutes. Serve with your preferred garnish and dipping sauce. Enjoy!