Pat the chicken wings completely dry using paper towels, paying extra attention to any remaining moisture in the crevices.

Combine the baking powder, salt, black pepper, smoked paprika, and garlic powder in a large bowl. Toss the dried wings in this mixture until every piece is evenly coated.

Place a wire rack on your baking sheet and arrange the seasoned wings in a single layer with space between each piece. Refrigerate the wings uncovered for at least 30 minutes or up to 24 hours.

Preheat your oven to 425°F and bake the wings for 45 to 50 minutes, flipping them halfway through cooking. The wings are done when the skin turns golden brown and crispy, and an instant-read thermometer registers 165°F in the thickest part.

Melt the butter in a medium saucepan over low heat while the wings finish cooking. Add the minced garlic and cook for about 1 minute until fragrant but not browned.

Remove the butter from heat and stir in the parsley, chives, Dijon mustard, lemon juice, red pepper flakes, smoked paprika, cayenne, salt, and black pepper. Whisk everything together until the mixture becomes a cohesive sauce.

Transfer the hot, crispy wings to a large mixing bowl and pour about three-quarters of the cowboy butter over them. Toss gently but thoroughly using tongs, making sure each wing gets coated.

Arrange the coated wings on a serving platter and drizzle any remaining cowboy butter over the top. Serve immediately while hot.