Pat wings completely dry with paper towels - this is crucial for crispy skin. Toss in a large bowl with baking powder and salt until evenly coated. Arrange on a wire rack set over a rimmed baking sheet, skin side up, with space between each wing. Refrigerate uncovered for at least 30 minutes or up to overnight. The dry air helps the skin render beautifully.

Combine fish sauce, brown sugar, rice vinegar, garlic, and Thai chili in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook until reduced by half and syrupy enough to coat the back of a spoon, about 8-10 minutes. It will thicken more as it cools. Remove from heat and stir in lime juice. Set aside.

Preheat oven to 425F. Bake wings on the middle rack until deeply golden and crispy, 35-40 minutes, flipping once halfway through. The skin should be crackling and the meat should read 165F on an instant-read thermometer. If they need more color, run under the broiler for 2-3 minutes, watching carefully.

Transfer hot wings to a large bowl. Pour about two-thirds of the warm glaze over the wings and toss vigorously with tongs until every wing is lacquered and glossy. Arrange on a platter, drizzle with remaining glaze, and scatter cilantro over the top. Serve immediately with lime wedges for squeezing.