Cut the chicken wings in half at the joints, discarding the wing tips.

In a bowl, combine 1/3 cup of picante sauce, catsup, honey, and ground cumin.

Pour the mixture over the chicken, ensuring all pieces are coated.

Place in the refrigerator and marinate for at least 1 hour, turning once.

Preheat the oven to 375°F (190°C).

Line a broiler pan with foil and place a rack on top.

Drain the marinated chicken, reserving the marinade.

Place the wings on the prepared rack.

Bake in the preheated oven for 30 minutes.

Brush the chicken with the reserved marinade, turning the pieces.

Continue baking, brushing generously with marinade every 10 minutes, until the wings are tender, about 30 minutes more.

Place the wings 6 inches from the heat in the preheated broiler.

Broil for 2 to 3 minutes, turning once, or until the sauce looks dry and the wings are slightly crispy.

For the sauce, spoon sour cream into a small clear glass bowl and top with the remaining 2/3 cup of picante sauce.

Serve the Spicy San Antonio Chicken Wings with the sour cream and picante sauce dip.