Rinse the chicken wings under cold water and pat them completely dry with paper towels, pressing firmly to remove all moisture. In a large bowl, toss the wings with salt, black pepper, garlic powder, and smoked paprika until evenly coated.

For baking: Preheat oven to 400°F (200°C) and place wings on a wire rack set over a foil-lined baking sheet. Bake for 40-45 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.

For frying: Heat oil in a deep fryer or heavy pot to 375°F (190°C). Fry wings in batches for 8-10 minutes until golden and cooked through. Drain on paper towels.

While wings cook, prepare the glaze. In a small saucepan, combine honey, brown sugar, hot sauce, soy sauce, apple cider vinegar, and cayenne pepper if using. Cook over medium heat, stirring occasionally, until mixture bubbles vigorously and thickens enough to coat the back of a spoon, about 3-5 minutes.

Transfer cooked wings to a large mixing bowl. Pour the warm glaze over the wings and toss vigorously for 30-45 seconds until evenly coated. Let wings rest for 2-3 minutes for glaze to set before serving.