Pat the chicken wings completely dry with paper towels.

Toss the wings with baking powder and dry rub until evenly coated.

Place the wings on a wire rack over a baking sheet and refrigerate uncovered for 1 hour to air-dry.

Preheat your pellet grill or smoker to 225°F.

Arrange the wings directly on the smoker grates and cook for 45–60 minutes until they begin to render fat and turn lightly golden.

While the wings cook, make the hot honey glaze: In a small saucepan over low heat, whisk together honey, hot sauce, apple cider vinegar, and red pepper flakes. Stir in the butter and cook until melted and smooth.

Increase the smoker or grill temperature to 400°F. Sear the wings for about 2 minutes per side until the skin becomes crispy and golden brown.

Transfer the wings to a large mixing bowl and toss them with the warm hot honey glaze until evenly coated.

Return the glazed wings to the smoker for about 2 minutes to allow the glaze to become slightly sticky and caramelized.

Remove from the grill, garnish with sliced green onions if desired, and serve immediately.