Place Chicken Wing (2 pound) on a wire rack and store in the refrigerator overnight to remove excess moisture.
In a ziplock bag, pour in the Baking Powder (1 1/2 tablespoon), Garlic Powder (1 tablespoon), Onion Powder (1 tablespoon), Salt (1/2 tablespoon), and Ground Black Pepper (1 tablespoon).
Preheat oven to 325 degrees F (160 degrees C).
Pat dry any moisture left on the wings with a paper towel and add them into the ziplock bag. Toss the wings inside the bag to combine with the dry ingredient mixture.
Line wings separately on a wire rack and bake for 20 minutes.
In the meantime, combine the Sour Cream (1/4 cup), Buttermilk (1/4 cup), Mayonnaise (1/4 cup), Crushed Red Pepper Flakes (1 tablespoon), Fresh Dill (1/2 tablespoon), Dried Parsley (1/8 teaspoon), Dried Chives (1/8 teaspoon), Garlic Powder (1/4 teaspoon), Distilled White Vinegar (2 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon) in a food processor and blend to a smooth consistency. Pour into a container and store in the fridge for up to 5 days.
After 20 minutes, remove wings from the oven. Raise the temperature to 425 degrees F (220 degrees C), and return the wings inside.
Let the wings bake for 40 minutes. Once done, remove the wings and let them cool aside for 3-5 minutes.
Add wings into a large bowl, followed by the Ground Black Pepper (2 tablespoon), Lemon (3 tablespoon), and Salt (1 tablespoon). Toss to combine.
Munch on and enjoy the crunchiness!