Preheat and Prep. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or foil. Place a wire rack on top and spray the rack thoroughly with non-stick cooking spray.
Dry the Wings. Pat the chicken wings very dry with paper towels to remove excess moisture. Place them in a large mixing bowl.
Season. In a small bowl, mix the salt, smoked paprika, chili powder, black pepper, garlic powder, onion powder, thyme, and cumin. Sprinkle the seasoning over the wings and toss until evenly coated.
Bake. Arrange the wings on the wire rack in a single layer, ensuring they are not touching. Bake for 40 minutes (or up to 1 hour for large wings), until the skin is crispy and the internal temperature reaches 165°F. (Use the convection setting if available).
Glaze. Remove wings from the oven and immediately place them in a large clean bowl. Add the hot pepper jelly and toss well. The heat from the wings will melt the jelly into a sticky glaze. Serve warm.