Pat the 4 chicken wings dry with paper towels. If wing tips are still attached, remove them by cutting through the joint and discard or save for stock.

Make the marinade

In a medium bowl, whisk together 1 tablespoon olive oil, 1 tablespoon soy sauce, 1 teaspoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon honey, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until smooth.

Marinate the wings

Add the dried wings to the bowl and toss until evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, you can proceed immediately after a 10-minute rest at room temperature.

Bring to room temperature

About 20 minutes before cooking, remove the wings from the fridge and let them sit at room temperature to ensure even cooking.

Preheat oven (or grill)

If baking: preheat the oven to 425°F (220°C). If grilling: preheat grill to medium-high heat (about 400°F/200°C) and oil the grates.

Cook the wings (oven method)

Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer with space between them. Bake 20 minutes, flip each wing, then bake another 10–12 minutes until skin is crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes, watching closely to avoid burning.

Cook the wings (grill method)

Place wings on the grill grates and cook 6–8 minutes per side, turning once, until nicely charred in spots and internal temperature reaches 165°F (74°C). Move to indirect heat for any flare-ups and cover if using a grill lid to finish cooking through.

Finishing & Serving

Transfer cooked wings to a plate. If desired, toss the hot wings with 1 tablespoon hot sauce or extra honey for a glaze. Sprinkle with 1 teaspoon chopped fresh parsley and serve with a lemon wedge on the side for squeezing.

Serve immediately while hot. These 4 wings make a small appetizer portion for 1–2 people or a light entrée for 1.