In a medium bowl combine 1 tbs olive oil, 1 tbs soy sauce, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp ground black pepper, 1 tsp kosher salt, 1 tbs brown sugar, and 1/4 tsp cayenne. Stir until sugar begins to dissolve and the mixture is uniform.

Coat wings

Add the wings to the bowl and toss thoroughly until each piece is evenly coated with the marinade/dry rub. Let them sit at room temperature for 15 minutes, or refrigerate covered for up to 2 hours for deeper flavor. If refrigerated, bring back to room temperature 20 minutes before cooking.

Cook

Choose one cooking method: oven-bake or pan-sear then finish in oven. Preheat oven to 425°F (220°C). If pan-searing first, heat a large ovenproof skillet over medium-high heat with 1 tsp olive oil.

Pan-sear (optional)

If using the skillet: when hot, add wings in a single layer (work in two batches if needed). Sear without moving for 2–3 minutes until well-browned, then flip to brown the other side 2 more minutes.

Bake

Arrange wings on a rimmed baking sheet lined with foil and a wire rack set over it (or directly on the sheet). Bake in the preheated oven for 18–22 minutes, flip once halfway through, until internal temperature reaches 165°F (74°C) and skin is crisped to your liking.

Sauce & Finish

While wings finish, make the optional sauce: in a small saucepan or microwave-safe bowl melt 1 tbs unsalted butter, then whisk in 2 tbs hot sauce and 1 tsp honey until smooth. Keep warm.

When wings are done, transfer them to a large bowl. Pour the warm sauce over the wings and toss gently to coat each piece evenly. If you prefer dry wings, skip the sauce and serve as-is.

Garnish & Serve

Transfer wings to a serving plate. Sprinkle with 1 tbs chopped fresh parsley and serve with lemon wedges on the side for squeezing. Offer extra hot sauce or ranch/blue cheese dressing if desired.