In a large bowl, mix together the seasonings - baking powder, salt, garlic powder, onion powder, and black pepper. Pat dry wings VERY well, then toss in seasoning until well coated. Transfer to a wire rack on a foil-lined baking sheet.

Optional: If you have the extra time - For extra crispy skin, place in the fridge uncovered to dry out for 8 hours, up to 24 hours for extra crispy skin.

Preheat oven to 300 F.

Bake on the middle rack for 30 minutes.

Meanwhile, make the sauce. In a mixing bowl, combine brown sugar, fish sauce, tamarind paste, and lime juice until smooth, then set aside.

Heat a small saucepan on medium-low heat with about 2 tablespoons of oil. Add garlic & cook for 1-2 minutes, or until lightly golden brown, then quickly drain garlic crisps & keep the garlic oil. They’ll continue to brown & crisp as they cool.

Add garlic oil back to the saucepan on medium-low heat, cook Thai chilies for a few seconds until soft and fragrant, then slowly and carefully whisk in tamarind sauce. Increase heat to medium, then once boiling, reduce back to medium-low & simmer for about 15-20 minutes, stirring occasionally so the sugars don’t burn. You’ll know it’s done when it thickens to a thick syrupy glaze that coats a spoon & leaves a line with the swipe of your finger - be careful though because it’s HOT. Taste & adjust if needed - if it’s too salty or thickened too much, add a tiny splash of water; if it’s not salty enough, keep in mind the wings are also salted so you don’t want them to be too salty when coated in the sauce.

Turn off heat, add butter, & stir until melted. Cover to keep warm.

Remove chicken from oven, increase heat to 425 F. Once oven reaches temp, bake in the middle rack for 30-45 minutes, or until 95% cooked through (internal temperature of 150-160 F or no longer pink near the bone). Cooking time may vary slightly depending on the size of your chicken wings.

Move chicken to the top rack & broil both sides for a final blast of heat for extra crispy skin! They’re ready when they’re extra golden brown & crispy. Every oven works differently, so keep a close eye on the wings so they don’t burn!

Transfer chicken wings to a large bowl to toss in sauce, chopped peanuts (reserving a little for garnish), fried crispy garlic, & crispy shallots until well coated. Transfer to a serving plate, & if you’re feeling fancy, garnish with remaining chopped peanuts, cilantro, and chilies. Enjoy immediately!