Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil and set an oven-safe wire cooling rack directly on top. Spray rack lightly with cooking oil.

Pat chicken wings thoroughly dry with paper towels until completely moisture-free. (This is essential for maximum crispness!).

In a large bowl, whisk together the baking powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Add chicken wings and toss until evenly coated in a fine, dry spice dust.

Arrange wings in a single layer on the prepared wire rack, skin-side up, leaving space between each wing for circulating air.

Bake at 425°F for 40 to 45 minutes, flipping halfway through, until skin is deeply golden-brown, sizzling, and crackling crisp.

While wings bake, whisk BBQ sauce, honey, apple cider vinegar, and melted butter in a small saucepan over medium heat for 3 minutes until warm and glossy.

Transfer hot crispy wings into a large mixing bowl. Pour warm honey BBQ sauce over the wings and toss gently with tongs until generously glazed.

Return glazed wings to the wire rack and broil on HIGH for 2 to 3 minutes until the glaze bubbles and caramelizes slightly at the edges. Garnish with sesame seeds and fresh chives. Serve immediately with ranch!