Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside.

Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder.

Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.

In a small saucepan over medium low heat, combine tomato sauce, hot sauce, honey, butter, Worcestershire, onion powder and garlic powder. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 15-20 minutes.

In a large bowl, combine wings and half the tomato sauce mixture. Place wings onto the prepared baking sheet and bake, turning once, until glossy and lightly caramelized, about 5-7 minutes. Stir in remaining tomato sauce mixture.

Serve immediately with Ranch dipping sauce.

In a medium bowl, whisk together sour cream, buttermilk, mayonnaise, chives, dill, onion powder and garlic powder; season with salt and pepper, to taste. Place in the refrigerator until ready to serve.