For the wings: Position oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line 2 large baking sheets with wire racks.
Toss the wing parts with a little salt, then arrange them on the racks on the prepared baking sheets in a single layer. Roast the wings, switching the position of the baking sheets halfway through, until golden brown and very crispy, 45 to 55 minutes.
For the bourbon barbecue sauce: Meanwhile, combine the ketchup, bourbon, brown sugar, vinegar, Worcestershire, mustard, paprika and garlic powder in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Take off the heat and stir in the butter; transfer to a large bowl.
For the sticky sesame sauce: Whisk together the hoisin, honey, sesame seeds, butter, sesame oil and sriracha in a large bowl.
For the sriracha ranch: Stir together the mayonnaise, sour cream, sriracha and garlic powder in a small bowl; top with the chives.
To finish the dish: Add half of the wings to the bowl with the barbecue sauce and half to bowl with the sesame sauce; toss to coat. Transfer to a serving platter and serve with the sriracha ranch.