Preheat the oven to 425°F/220°C/Gas 7. Line a large, rimmed baking sheet with parchment paper.

Add the chicken wings to the prepared baking sheet in a single layer, not touching or overcrowding. Season the wings with paprika, salt, and black pepper, to taste, before placing them in the center of the preheated oven. Bake for 45-50 minutes until the skin is crispy, the chicken is cooked, and the juices run clear.

Meanwhile, make the sauce by adding the butter and garlic to a saucepan over medium heat, stirring for 1-2 minutes until the garlic softens.

Reduce heat to low and add the honey and Dijon mustard. Stir to combine and simmer for a few minutes, until the honey dissolves completely. Remove pan from heat and stir in hot sauce, if using. Set aside.

Remove the baking sheet from the oven and transfer the wings to a large glass bowl. Pour the honey-mustard mixture on top and toss to combine.

Serve immediately or place the coated wings on a large, rimmed baking sheet lined with aluminum foil and place under a hot broiler (grill) for 1-2 minutes, or until brown and bubbly. Enjoy!