Preheat the oven to 120 °C/ 250 °F.
Set the oven racks to lower-middle and upper-middle positions.
Use a baking tray deep enough to gather the fat as the chicken wings bake.
Line the tray with baking foil to make it easy to clean.
Place a rack on top of the foil.
Use a sharp knife or meat scissors and cut the wings at joints - you will end up with three pieces per wing.
Pat dry all the pieces using a paper towel.
Store the wingtips in the freezer to make bone broth or chicken stock (they are not used in this recipe).
Place the remaining wing pieces in a large ziplock bag or a bowl.
Add the baking powder and salt.
Toss to coat from all sides.
Place the wings on the rack skin side up and spread in a single layer.
Brush each piece with melted ghee and bake the wings on the lower-middle rack for 30 minutes.
Then, move the wings to the upper-middle rack, increase the temperature to 220 °C/ 425 °F, and bake for another 40-50 minutes.
Rotate the tray halfway to ensure even cooking.
While the wings are baking, prepare the chili-lime sticky sauce.
Place all the ingredients in a sauce pan: the syrup, lime juice, minced garlic, grated ginger, Sriracha, coconut aminos and fish sauce.
Combine well and slowly bring to a boil over a medium-low heat.
Cook for 7-10 minutes, or until the sauce has thickened.
Serve the sauce with the crispy chicken wings.
Enjoy!