1-2Tablespoonssriracha,depending on your heat preference
Cut chicken wings into wingettes and drumettes, discarding tip. Pat dry with paper towels.
Adjust oven racks to upper middle and lower middle positions. Preheat oven to 250 degrees. Line a large cookie sheet with sides with aluminum foil. Place wire racks over foil and spray well with a non-stick spray.
Place baking powder and salt in a gallon ziploc bag and add chicken. Toss to coat. Place chicken wings, skin side up, on racks. Place in oven on lower rack and bake for 30 minutes.
Increase oven temperature to 425 degrees and move wings to upper rack. Bake for another 45-50 minutes, turning at the 25 minute mark, and bake until wings look toasty and browned.
While wings are baking, make sauce. Place all ingredients in a large bowl and stir well.
Take wings out of oven and dump immediately into prepared sauce. Lift out with a pair of tongs and place on serving platter.
Serve with sides of celery, blue cheese dressing and plenty of napkins.