Dry off the wings with paper towels and place them on a wire rack over a large baking sheet. Put them in the refrigerator to further dry for at least 30 minutes, preferably an hour.

Meanwhile, preheat your oven to 400°F (convection is preferable, but not required).

Mix the salt, baking powder, and garlic powder in a small bowl. When the wings are ready, remove from the refrigerator and place in a large bowl. Sprinkle with the salt mixture and coat the wings well. Liberally spray the wire rack with nonstick cooking spray and return the wings to the wire rack in a single layer, trying not to let them touch. Place them in the oven for 35 minutes if using convection. If not, cook for about 45 minutes total (remove one wing and test for doneness - the wings should be cooked throughout at 165°F internal temperature - adjust the cook time accordingly).

While the wings cook, you can prepare the sauce. In a small saucepan over low heat add all sauce ingredients except the butter and whisk to combine. Bring to a simmer and keep the heat on low for about 5 minutes. Next, add the butter and whisk to combine. Once combined, remove the sauce from the heat. The sauce can be made ahead of time and reheated on low (do not boil) to be ready as soon as the wings come out of the oven.

When the wings come out of the oven, remove them to a large bowl. Pour the sauce in the bowl with the wings and use a large spoon or spatula to mix so the chicken is completely glazed with the sauce. Serve the crispy baked chicken wings immediately garnished with parsley, chives, green onion, toasted sesame seeds or on their own.