In a mixing bowl, combine ground cumin, chile powder, and kosher salt. Generously rub this blend over the chicken wings. Cover and marinate for 30 minutes.

Zest and juice the limes. In a saucepan, combine pineapple juice, tequila, and honey, bringing to a gentle boil. Reduce heat and simmer for 10 minutes.

In a small bowl, mix cornstarch with a few tablespoons of water to create a slurry. Stir into the glaze and whisk until thickened, about 2-3 minutes.

Preheat grill, air fryer, or oven based on your cooking method. Place wings accordingly.

Cook wings, basting with glaze every five minutes until golden brown. Cook in air fryer for about 15 minutes, or bake for 20-25 minutes.

Use a meat thermometer to ensure wings reach 165°F. Remove from heat and serve.