Preheat oven to 250 degrees F (120 degrees C). Arrange your oven racks so that one is in the upper third slot (just above center), and one is in the lower third slot (just below center).
Line a large baking pan with foil. Place an oven-safe cookie rack on top of pan. Spray cookie rack generously with cooking spray. Set aside.
Chop the chicken wings into three pieces, along the joints. Keep the 2 meatier sections for the baked wings. I usually save the wing tips for making chicken broth. Using paper towels, pat dry chicken pieces.
In a gallon-sized plastic zippered bag, mix baking powder, kosher salt, and seasoning, if you’re using it. Throw in chicken wings and drumettes. Seal bag and shake everything up until chicken pieces are coated with powder mixture. Place chicken pieces on top of greased cookie rack. Don’t worry if the wings are close together.
Place wings in the lower third slot and bake for 30 minutes. Bring the heat up to 425 degrees F (220 degrees C), and bake for another 45 to 40 minutes, rotating the pan halfway through baking.
While wings bake, prepare dipping sauce. In a saucepan, bring sauce ingredients to boil and simmer for a few minutes. Remove from heat and let cool for 20 minutes.
When wings are a nice golden brown, take them out of the oven and let them rest for 5 to 10 minutes before serving. Brush sauce on wings or use it for dipping.