Pat the chicken wings completely dry with paper towels, so the skin will crisp on the grill (no visible moisture on the surface).

In a small bowl, combine dried buttermilk powder, garlic powder, onion powder, dill, parsley, dried chives, smoked paprika, black pepper, kosher salt, and cayenne pepper (if using); mix until the rub looks evenly speckled.

Toss the dried wings with olive oil, then sprinkle over baking powder and toss again until evenly coated with a dry powder film.

Add the ranch dry rub to the wings and toss thoroughly until every piece is fully coated, then refrigerate uncovered to marinate for at least 1 hour or up to overnight (let them sit until the rub looks slightly pasty from moisture).

Preheat your grill to medium-high heat, about 400–425°F, and oil the grates well (aim for a steady heat before cooking).

Place wings on the grill in a single layer and cook 10–12 minutes per side, flipping once, until skin is deeply charred in spots and the internal temperature reaches 165°F (look for dark caramelized patches).

Move wings to direct high heat for the final 2 minutes per side to intensify char and crispiness (edges should look darker and more set).

Remove wings from the grill and rest 3–4 minutes, so juices redistribute and the coating firms up (surface should stay crisp, not wet).

Scatter fresh chopped chives over the wings (you should see bright green flecks on top).

Serve immediately with ranch dipping sauce, celery sticks, and lemon wedges (add lemon last for best freshness).