Preheat oven to 425℉. Place a baking/cooling rack on a baking sheet and set aside. Pat dry chicken wings.
In a large bowl, add patted dry chicken. In a small bowl, whisk together the baking powder and all of the seasonings. Sprinkle the seasoned baking powder mixture over the chicken wings and toss gently to ensure that each chicken wing is fully coated.
Place the coated chicken wings onto the baking/cooling rack set on top of the baking sheet. Make sure the chicken wings do not touch each other. Bake the chicken wings for 20 minutes. After 20 minutes, remove the baking sheet from the oven and flip the chicken wings over, bake for an additional 20 minutes. Lastly, remove the baking sheet from the oven once more and flip the chicken wings over and bake for an additional 10-12 minutes, or until the chicken is crispy.
Meanwhile, cook the Sweet Heat Bourbon Glaze by adding all of the ingredients to a small saucepan. Cook the sauce over medium heat for about 10-15 minutes. You want the sauce to reduce down a little bit to become thicker and look like a glaze. During the last minute of cooking, add a splash of bourbon.
Remove the baking sheet from the oven and allow them to cool on the baking rack for a few minutes.
Place the chicken wings in a large clean bowl and then toss the chicken wings in the warm Sweet Heat Bourbon Glaze.
To serve, garnish the chicken wings with sliced green onions, if desired.