Preheat oven to 375°F. or heat a grill to medium-high.
Pat chicken wings dry.
In a small bowl, whisk together honey, chipotles, mustard and 2 tablespoons oil. Divide this glaze mixture in half, setting aside half to toss the wings after they are cooked.
Mix coriander, cumin, and paprika and the remaining 2 tablespoons oil in a large bowl. Season with salt and pepper.
Add the wings to this large bowl and toss to coat.
Place on a parchment paper-lined baking sheet in oven or on grill for about 10 minutes. Brush with the honey-chipotle glaze and continue cooking for another 10 minutes. Flip and baste again and bake or grill until cooked through, about 10 minutes, or until the wings have reached an internal temperature of 165°F. when measured with an instant-read meat thermometer.
Remove from oven or grill and toss with the remaining honey-chipotle glaze. Garnish with green onions and/or sesame seeds and serve immediately.
Refrigerate leftover wings promptly.
Notes
Store leftover wings in the fridge for 3 to 4 days. Freeze them in an airtight container for up to 3 months.