Rinse the chicken wings under cold water and pat them completely dry with paper towels, pressing firmly to remove all moisture. Removing excess moisture is crucial for achieving crispy skin.

In a large bowl, toss the wings with salt, black pepper, garlic powder, and smoked paprika until evenly coated on all sides.

For baking: Preheat your oven to 400°F (200°C). Place the seasoned wings on a wire rack set over a baking sheet lined with aluminum foil. The rack allows air to circulate underneath for even crisping. Bake for 40-45 minutes, flipping halfway through, until the wings are golden brown and the internal temperature reaches 165°F.

For frying: Heat vegetable or peanut oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Fry the wings in batches for 8-10 minutes until golden and cooked through to an internal temperature of 165°F. Remove and drain on paper towels. Avoid overcrowding to ensure even cooking and maintain oil temperature.

While the 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 the glaze over medium heat, stirring occasionally, until the mixture bubbles vigorously and thickens enough to coat the back of a spoon, about 3-5 minutes. The glaze should look glossy and slightly syrupy. Watch carefully to prevent burning.

Transfer the cooked wings to a large mixing bowl. Pour the warm sweet and spicy glaze over the wings and toss vigorously for 30-45 seconds until they are evenly coated and shiny.

Let the wings rest for 2-3 minutes so the glaze sets slightly and becomes stickier, then serve immediately garnished with sliced green onions and sesame seeds if desired.