Combine smoked paprika, garlic powder, onion powder, black pepper, salt, brown sugar, and cayenne pepper in a large bowl. Whisk the dry rub ingredients together until evenly distributed, ensuring no clumps of garlic or onion powder remain.

Pat chicken wings completely dry with paper towels, then toss them with the spice mixture until every surface is evenly coated. Drizzle with olive oil while tossing to help the rub adhere and create a flavorful crust during cooking.

Preheat your grill to medium-high heat (about 425°F), allowing it to reach full temperature before adding wings. This ensures immediate searing and even cooking across all pieces without hot spots or burnt edges.

Arrange wings in a single layer on the grill grates, being careful not to crowd the cooking surface. Grill for 7-8 minutes per side, turning only once, until the smoky grilled chicken wings crowd recipe reaches an internal temperature of 165°F at the thickest part.

While wings cook, whisk together Worcestershire sauce, liquid smoke, and honey to create the finishing glaze. During the last 2 minutes of cooking, brush this mixture onto the wings, allowing it to caramelize and create a sticky, glossy exterior.

Transfer cooked wings to a serving platter and squeeze fresh lemon juice over the top, finishing with torn thyme sprigs for brightness. Let wings rest for 2-3 minutes before serving to allow the juices to redistribute throughout the meat.