Pat 5 pounds chicken wings completely dry with paper towels. If not already split, separate each wing at joints into drumettes and flats; discard tips. In a large bowl, combine 1 tablespoon baking powder (not baking soda), 1 tablespoon kosher salt, 1 teaspoon each black pepper, garlic powder, and smoked paprika. Add dried wings and toss thoroughly to coat every piece. Arrange wings in single layer on baking sheet lined with parchment or wire rack. Refrigerate uncovered for at least 30 minutes and up to 24 hours to dry skin.

In a medium bowl, whisk together 1 cup mayonnaise, ½ cup sour cream, and ¼ cup buttermilk until smooth. Add 2 tablespoons chopped fresh dill, 1 tablespoon each chopped chives and parsley, 1 teaspoon each garlic powder and onion powder, ½ teaspoon smoked paprika, 1 teaspoon hot sauce, ½ teaspoon cayenne, and juice of ½ lemon. Season with salt and pepper to taste. Whisk until fully incorporated. Transfer to container, cover, and refrigerate at least 30 minutes before serving. Can be made up to 3 days ahead.

Preheat grill to 375-400°F. Clean and oil grill grates. Remove wings from refrigerator. Place wings directly on hot grill grates in single layer. Close lid and cook 20-25 minutes. Flip each wing and continue cooking 15-20 minutes until deeply golden, crispy, and internal temperature reaches 165°F. Total grilling time: 35-45 minutes. Transfer cooked wings to large bowl.

Preheat oven to 425°F. Place wire rack on rimmed baking sheet. Remove wings from refrigerator and arrange in single layer on rack with space between pieces. Bake 25 minutes, then flip each wing. Continue baking 20-25 minutes until deeply golden brown, crispy, and internal temperature reaches 165°F. Total oven time: 45-50 minutes. Transfer cooked wings to large bowl.

In medium saucepan, melt 4 tablespoons butter over medium heat. Add ½ cup honey, ⅓ cup adobo sauce, 2-3 minced chipotle peppers, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, and juice of 1 lime. Stir to combine. Bring to gentle simmer over medium-low heat, stirring occasionally. Simmer 5 minutes until sauce thickens to syrupy consistency that coats back of spoon. Keep warm over very low heat.

Pour warm honey chipotle sauce over cooked wings in bowl. Toss thoroughly with tongs to coat every piece completely with glossy sauce. For extra caramelization, return sauced wings to grill or oven for 2-3 minutes, watching carefully to prevent burning. Transfer glazed wings to serving platter. Garnish with cilantro if desired and serve with lime wedges. Serve hot with chilled spicy dill ranch for dipping.