Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. Pat chicken wings completely dry with paper towels, as any moisture will prevent proper crisping. Place wings in a large bowl and let them come to room temperature for 15 minutes while oven preheats.

Season wings with salt, pepper, garlic powder, and smoked paprika, tossing to coat evenly. Arrange wings in a single layer on the prepared baking sheet, making sure they don’t overlap. Space them about ½ inch apart to allow proper air circulation for crispy skin.

Bake wings for 30 minutes, flipping them halfway through cooking time. Wings should be golden brown and nearly cooked through, with internal temperature reaching 160°F. The skin should start to look crispy but won’t be completely done yet.

While wings bake, prepare the maple glaze by whisking together maple syrup, hot sauce, melted butter, and apple cider vinegar in a small bowl. The mixture should be smooth and well combined. Set aside until wings are ready for glazing.

Remove wings from oven and brush generously with maple glaze using a pastry brush or spoon. Make sure to coat both sides evenly, paying special attention to getting glaze into the crevices. Reserve about 2 tablespoons of glaze for serving.

Return glazed wings to oven and bake for additional 12-15 minutes until glaze caramelizes and turns deep amber. Wings should reach internal temperature of 165°F and have a beautiful glossy coating. Watch carefully during last 5 minutes to prevent burning.

Remove wings from oven and let rest for 5 minutes to allow glaze to set slightly. The caramelized coating will become less sticky as it cools. Transfer to serving platter and drizzle with reserved glaze if desired.

Serve immediately while wings are still warm and the glaze maintains its glossy appearance. Provide plenty of napkins as these wings can be slightly sticky. Garnish with chopped green onions or sesame seeds if desired for extra visual appeal.