Place the chicken wings in a large plastic food storage bag. Add the olive oil, lemon juice, onion powder, garlic powder, salt, and pepper. Seal the bag and flip several times to combine the ingredients and coat the wings. Let sit at room temperature for 30 minutes or in the refrigerator overnight (up to 12 hours).

Position the top rack of the oven 8 inches away from the broiler and preheat the broiler. Line a baking sheet with foil. Remove the wings from the marinade, shaking off any excess. Place the wings on the prepared baking sheet and discard the marinade. Broil for 10 minutes, flip the wings over, then broil for another 10-12 minutes. Remove the wings from the pan and place in a large bowl.

In a small saucepan, melt the butter over medium heat. Whisk in the Sriracha sauce. Continue to whisk and cook until the mixture is fully combined and has thickened. Pour the sauce over the wings and toss to coat. Put the wings on a serving platter and serve with Creamy Ranch Dressing.

To make the dressing: Combine all dressing ingredients in a small mixing bowl. Cover and refrigerate until serving time. (Can be made up to 2 days ahead.)