Preheat the oven to 425°F.

Line a large baking sheet with aluminum foil and place a wire rack on top. Cover the rack with another sheet of foil and spray with nonstick cooking spray. Use a knife to poke holes all over the foil.

Pat the chicken wings dry with paper towels.

Season the chicken wings on both sides with salt and pepper.

Place the Dijon mustard, honey, and dried thyme in a large mixing bowl. Whisk to combine.

Place the chicken wings in the mixing bowl. Using a rubber spatula, toss the wings to coat evenly.

Arrange the chicken wings on the foil-covered roasting rack. Spoon any remaining honey-Dijon glaze over the wings.

Bake the chicken wings on middle rack of oven until browned and crisp, 45-50 minutes.

Check to see that wings are done. Remove from oven or add time as needed.

Allow the chicken wings to cool on the roasting rack for 3 minutes, then transfer to a plate and serve immediately.