For the wings: Preheat oven to 425. Line a rimmed sheet pan with foil. Spray a wire cooling rack with non-stick spray and place over the lined sheet pan.
Pat the wings dry with a paper towel and place in a large bowl. In a small bowl, combine the garlic powder, smoked paprika, salt and pepper. Sprinkle over wings and toss to coat.
Place the wings on a cooling rack, leaving space between each wing. Bake for 15 minutes, flip the wings, return to the oven for 20 minutes more
For the sauce: Meanwhile, in a small saucepan, combine the Wing sauce and honey. Heat over low heat until the honey has melted and the sauce begins to bubble slightly, stirring occasionally until full combined.
Heat the broiler to high. Cook until the wings start to get crispy and browned, 2-3 minutes.
Using tongs, remove the wings from the rack and place in a large heatproof bowl. Pour the hot sauce over the wings to toss and coat. Place the wings back on to the rack and return to the oven under broiler until sauce is bubbly and the wings are slightly charred, 2-3 minutes
