• All ingredients ready? Let's begin!
  

Wings

• Place one oven rack in the lower center slot and another in the slot above that one. Preheat the oven to 250°F. Line a rimmed baking sheet with aluminum foil. Place a wire rack insert inside the pan. Lightly coat the rack with cooking oil spray.
  
• Pat the chicken wingette and drumette portions dry with paper towels. In a large mixing bowl, whisk together the baking powder, garlic powder, salt, paprika, and pepper. Add the wings into the bowl and toss to coat completely in the dry mixture.
  
• Place the wing portions on the oiled rack inside the foil-lined pan, leaving a little space between each. Put the pan in the oven on the lower center rack and bake for 30 minutes.
  
• Move the sheet pan to the upper rack and turn the oven temperature up to 425°F. Bake the wings for 20 minutes. Flip them over and continue to bake until they are golden, crispy, and have reached an internal temperature of 165°F, approximately 25 minutes longer.
• Make the sauce during the last 5 minutes of the wings baking.

Sauce

• In a small saucepot, melt the butter.
  
• Whisk in the sriracha, then the honey and vinegar. Season with the cayenne flakes, salt, and pepper.
  
• Remove the wings from the oven and brush them with the sauce.
  
• Transfer the wings to a serving platter or a parchment-lined basket. Top with the sliced scallions and serve while warm and crunchy with extra hot sauce on the side.