Preheat and Prepare: Preheat your oven to 220°C (200°C fan). Line a large baking tray with foil (for easy clean-up) and place a wire rack on top. Lightly grease the wire rack with a little oil.

Dry the Wings: Pat the chicken wings completely dry with paper towels. This step is absolutely crucial for getting crispy skin, so don't skip it!

Season the Wings: In a large mixing bowl, combine the baking powder, salt, garlic powder, and black pepper. Add the dry wings to the bowl and toss thoroughly until each wing is evenly coated in the seasoning mixture.

Arrange for Baking: Place the seasoned wings on the prepared wire rack in a single layer, ensuring there is a little space between each one. What works best for me is giving them room to breathe, as this allows the hot air to circulate freely.

Bake to Perfection: Place the tray in the preheated oven and bake for 25 minutes. Then, using tongs, carefully flip each wing over. Return to the oven and bake for another 20-25 minutes, or until the skin is deep golden brown and wonderfully crisp.

Mix the Sauce: While the wings are in their final stretch of baking, prepare the sauce. In a medium bowl, whisk together the mayonnaise, buttermilk, fresh chives, parsley, dill, minced garlic, onion powder, lemon juice, cayenne pepper, paprika, and a few dashes of hot sauce.

Taste and Season: Give the sauce a taste and season with salt and black pepper as needed. If you want more heat, now is the time to add a little more cayenne or hot sauce. Set it aside.

Sauce the Wings: Once the wings are cooked, remove them from the oven and let them rest on the rack for just a minute or two. Transfer the hot, crispy wings to a large, clean bowl. Pour about two-thirds of the spicy ranch sauce over the wings and toss gently until they are all beautifully coated.

Serve Immediately: Arrange the sauced wings on a platter. Garnish with a sprinkle of extra chopped chives and serve immediately with the remaining sauce on the side for dipping.