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Heat the oven to 425 degrees. Line a sheet pan with a layer of parchment and place a wire rack on top. Place the chicken wings in a bowl, season with salt and pepper and set aside.
Place ½ cup of sour cream, the chipotle chiles and adobo sauce, honey, oil, oregano, cumin, garlic and orange zest, if using, in the jar of a blender and puree until smooth. Reserve ¼ cup of the mixture for serving. Pour the remaining sauce over the chicken and toss to coat.
Transfer the chicken wings to the prepared sheet pan and roast in the oven, flipping the wings halfway through, until golden and crisp all over, about 30 minutes.
When ready to serve, season the reserved chipotle honey mixture with salt to taste, toss with the wings and transfer to a serving platter. Place the remaining ½ cup sour cream in a serving bowl, finely grate the lime zest over, then cut the lime in half and squeeze the juice over. Stir to combine, season to taste with salt and serve with the wings.