In a saucepan over medium low heat, combine honey, 1 whole chipotle pepper (with seeds), 3-4 tsp. adobo sauce, smoked paprika, salt, and pepper. While the mixture is heating slowly, work on the chicken wings.
Pat chicken wings dry with a paper towel and season both sides with salt, to taste. Place wings in air fryer in one layer. No need to add additional oil - the wings will provide enough fat for the air frying process.
Air fry chicken wings for 10 minutes on 360°F. Using tongs, flip the chicken wings over and air fry for another 10 minutes at 360°F. For extra crispy wings, cook for 5 additional minutes at 390°F. Wings are done with they reach an internal temperature of 165°F.
While your chicken wings are cooking, add butter to the mixture on the stove and stir. Once the butter is melted, strain sauce into a large bowl, using a fine mesh strainer. This process will remove the seeds and the whole chipotle pepper.
When the wings are fully cooked, toss them in the sauce, making sure to coat the wings completely. Garnish and serve immediately. I like to garnish with a drizzle of ranch dressing, crumbled queso fresco, and a sprinkle of flat leaf parsley.