Preheat your oven to 425°F (220°C) or heat a grill to medium-high. Either method works, but the oven is the easiest clean-up buddy you’ll meet today.
Pat wings dry with paper towels. Dry wings = crispy wings. Don’t skip this step unless you love soft, soggy excuses for wing fever.
Season wings with salt and pepper. Toss to coat evenly, then arrange on a baking sheet or grill grate in a single layer.
Cook until golden and crisp—about 25–30 minutes in the oven, flipping halfway. If you’re grilling, plan for 20–25 minutes, turning as needed.
Meanwhile, in a small saucepan over medium heat, whisk together hot sauce, melted butter, honey, apple cider vinegar, Worcestershire (if using), garlic powder, and smoked paprika. Simmer for 3–5 minutes until glossy and cohesive.
Once wings are crispy, transfer to a large bowl. Pour the hot sauce mixture over them and toss until every wing is slick and shiny.
Garnish with parsley and a squeeze of lime if you’re feeling flashy. Serve immediately with extra dipping sauces if you’re into options.
