Pat the wings completely dry with paper towels. In a large bowl, toss wings with baking powder, salt, and pepper until evenly coated. This step is crucial for crisp skin.

Place the wings on a wire rack over a baking sheet. Refrigerate uncovered for at least 1 hour (or up to 24). This dries the surface further.

Prepare your grill for two-zone cooking: one side high direct heat (400-450°F), the other side indirect heat (around 325°F). For charcoal, bank coals to one side. For gas, light one burner and leave one off.

Arrange wings on the indirect heat side, skin side up. Cover and cook for 20 minutes, flipping once halfway. The skin should be golden and rendered.

Move wings to the direct heat side. Grill 2-3 minutes per side, watching closely, until the skin is charred in spots and internal temperature reaches 175°F.

While wings grill, make the glaze: In a small saucepan over medium heat, melt butter. Add garlic and cook 30 seconds. Stir in honey, soy sauce, vinegar, and paprika. Simmer 2 minutes, then remove from heat.

Transfer grilled wings to a clean bowl. Pour glaze over and toss to coat. Serve immediately.