Pat chicken wings dry with paper towels, then toss with salt and freshly ground black pepper.

Heat two inches of vegetable oil in a heavy-bottomed pot to 350°F.

Carefully add wings in batches, frying for 10–12 minutes until golden brown and crispy.

Use a slotted spoon to transfer wings to a wire rack or paper towels.

In a small saucepan, whisk together honey, hot sauce, apple cider vinegar, garlic powder, and red pepper flakes.

Warm the glaze over medium heat for 2–3 minutes until thickened and glossy.

Place drained wings in a large bowl, pour the hot honey glaze over them, and toss until evenly coated.

Arrange glazed wings on a platter and serve immediately.