Place the honey, lime juice, chili powder, cumin, and cayenne pepper in a gallon-sized zip-top bag. Seal the bag and shake vigorously to combine. Add the garlic and chopped cilantro.

Season the chicken legs liberally with salt and black pepper. Add chicken to the bag. Seal the bag and gently shake to thoroughly coat the chicken with marinade.

Transfer the chicken legs to the refrigerator and marinate for at least 1 hour, and no longer than 8 hours.

Preheat the oven to 375°F.

Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.

Using tongs, arrange chicken legs on the baking sheet, allowing any excess marinade to drip off into the bag.

Roast the chicken legs on middle rack of oven until they are slightly brown, 20-30 minutes.

Set oven to broil. Broil until skin is caramelized and chicken has reached an internal temperature of 165°F, 3-5 minutes. Keep a close eye on chicken to ensure it does not burn.

Check to see that chicken is done. Remove from oven or add time as needed.

Serve with lime wedges and extra honey for drizzling, if desired.