Unpack the Chicken Wing (2 pound) and sprinkle with Brown Sugar (1 tablespoon).
In a food processor, combine the Ketchup (1 cup), Honey (1/2 cup), Chipotle Peppers in Adobo Sauce (3), Fresh Ginger (1 inch), and the juice of the Lime (1) and Orange (1). Save the peels. Then puree until smooth.
Transfer to a ziplock bag with the orange and lime peels. Add chicken wings. Seal and toss to coat the wings. Place in a fridge and marinate for 1 to 2 hours.
Once the time is almost up, preheat oven to 425 degrees F (220 degrees C).
Cover a baking sheet with aluminum foil and place a wire rack over the sheet. Lay the chicken wings on the rack 1-inch apart. Place in oven and bake 40 to 45 minutes, rotating with tongs halfway through.
For the dip, combine Fat-Free Greek Yogurt (6 ounce), Ranch Seasoning Powder Mix (1 teaspoon), and Adobo Sauce (1 teaspoon) until mixed.
Plate the chicken, and garnish with wedges of Lime (1) and Fresh Cilantro (to taste). Serve with the dip and Celery (to taste). Enjoy!