Pat the chicken wings dry with paper towels. Mix baking powder, salt, and black pepper in a large bowl and coat wings thoroughly. Chill in the refrigerator uncovered for extra crispiness, if desired.

Preheat oven to 450ºF (230ºC). Line a baking sheet with parchment paper and place an oven-safe rack on top. Arrange wings in a single layer and roast for 40-50 minutes until golden brown and crispy.

For air frying, preheat air fryer to 400ºF (200ºC), and place wings in a single layer. Cook for 30 minutes, turning halfway through, until golden and crispy.

In a saucepan over medium heat, melt the butter. Stir in honey, crushed red pepper flakes, and soy sauce, bringing to a boil. Lower the heat and simmer for 2-3 minutes until thickened. Remove from heat and add orange zest and juice.

Transfer the cooked wings to a mixing bowl. Pour the sauce over wings and toss gently to coat. Serve with fresh orange wedges on the side.