Preheat the oven to 425°F, line a rimmed baking sheet with foil, and set a wire rack inside it.

Pat the chicken wings completely dry with paper towels; wet skin steams instead of crisping.

Toss the wings in a large bowl with the baking powder, kosher salt, and black pepper until lightly and evenly dusted.

Arrange the wings skin side up on the rack in a single layer, leaving space between each piece.

Bake for 40 to 45 minutes, flipping once at the 20 minute mark, until the skin is deep golden and a thermometer in the thickest piece reads 165°F.

While the wings bake, combine the hot sauce, honey, butter, smoked garlic powder, and apple cider vinegar in a small saucepan over medium heat; whisk until the butter melts and the sauce coats the back of a spoon, about 4 minutes.

Pull the wings from the oven and let them rest for 2 minutes so the skin stops steaming.

Transfer the wings to a large clean bowl, pour over the warm sauce, and toss with tongs until every piece is glossy.

Pile the wings onto a platter, scatter with flaky salt and chopped chives, and serve right away while the skin still crackles.