Preheat the oven to 425°F (220°C).

Pat the chicken wings completely dry with paper towels to remove surface moisture.

In a large mixing bowl, toss the wings with salt, black pepper, cumin, smoked paprika, and cayenne pepper until evenly coated.

Line a baking sheet with aluminum foil or parchment paper and arrange the seasoned wings in a single layer without crowding.

Roast the wings in the preheated oven for 20 minutes until they begin to brown but are not fully cooked.

Meanwhile, in a small saucepan over medium heat, melt the butter and sauté the minced garlic for about 1 minute until fragrant.

Carefully add the tequila to the pan, then stir in fresh lime juice, honey, and soy sauce; simmer for 3 to 4 minutes until the glaze reduces slightly and becomes glossy.

Remove the wings from the oven and pour half of the glaze over them; toss gently with tongs to coat evenly.

Return the wings to the oven and roast for an additional 15 minutes until deeply golden and an internal temperature of 165°F (74°C) is reached.

Remove from the oven and immediately toss the wings with the remaining glaze while hot; garnish with lime zest and chopped cilantro before serving.