Preheat the oven to 400 degrees.

Line 2 sheet pans with foil and fit with wire racks.

Prepare the chicken. Remove the tips and separate the flat from the drumette. Discard the wing tips.

Pat the wing pieces dry using paper towels.

Place the dried chicken pieces into a bowl and sprinkle the salt and baking powder over them; toss well to coat.

Arrange the chicken pieces onto the prepared sheet pans and cook until crispy and lightly golden, about 50-60 minutes, flipping halfway through.

Meanwhile, in a large, microwave-safe bowl, combine the JIF Creamy Peanut Butter, honey, oil and sriracha and mix well.

Right before the chicken is set to come out of the oven, microwave the peanut butter sauce for 1 minute, stirring halfway through, at 50% power.

Place the hot wings into the bowl with the sauce and toss gently to coat.

Plate the wings and drizzle with some extra sriracha and sprinkle with the scallions; serve immediately.