In a small bowl, whisk together the garlic powder, onion powder, chipotle chili powder, dried dill and a generous dash of salt and black pepper. Set aside.
In a large bowl, whisk together the buttermilk, 1 tablespoon of the hot sauce and 1 tablespoon of the spice mix. Add the wings to the bowl and toss to coat. Cover and refrigerate for at least 4 hours or up to overnight. Remove from fridge, drain completely and set aside.
Preheat your oven to 425 degrees F and line a large rimmed baking sheet with foil. Spray generously with a non-stick spray. To a large bowl, add all but 1 tablespoon of the remaining spice mix. Add the wings and toss to evenly coat. Pour the wings onto the prepared baking sheet and space apart evenly. Bake for 45-50 minutes or until brown and crispy, flipping the chicken wings at the 35 minute mark.
While your wings are baking prepare your chipotle ranch dressing. In a medium bowl, whisk together the mayo, Greek yogurt, sour cream, vinegar, sugar, chives, dill, remaining 1 tablespoon of hot sauce and remaining 1 tablespoon of spice mix. Cover and refrigerate until you are ready to serve.
Serve the chipotle ranch wings with a garnish of fresh chives and the chipotle ranch dressing. Enjoy!