Place 12 chicken wings in a medium mixing bowl, season with salt, and mix well. Let the wings sit for at least 30 minutes to draw out moisture. Pat the wings thoroughly dry with paper towels.
Preheat oven to 425º F.
In another medium bowl, combine the remaining seasoning ingredients. Add the chicken wings and toss well to coat.
Line a sheet tray with parchment paper and place wire racks on top if available. Evenly space out the chicken wings. Roast for 35–45 minutes, turning halfway, until crispy.
If the wings begin to dry out too much, spritz lightly with neutral oil once or twice during baking.
Combine all ranch ingredients in a small mixing bowl. Whisk well to combine. Taste and adjust as needed for seasoning and consistency. Refrigerate at least 30 minutes to let the flavors meld.
Toast the chiles de arbol over medium heat until they become fragrant, then transfer to a cup of water to rehydrate, about 10 minutes.
Drain the chiles de arbol, then combine with other sauce ingredients in a blender. Blend until well combined. Transfer the contents of the blender cup to a saucepan and bring to a low simmer for 5-10 minutes to round out the flavors. Set aside.
After the wings are crispy, transfer them to a medium mixing bowl. Add some of the Chicago sauce and toss well to coat. Bake again for 3–5 minutes to let the sauce set into the wings.
While the wings bake, thinly slice some chives. Set aside.
Transfer homemade ranch to a ramekin.
Return the just-baked wings to the mixing bowl, add more Chicago sauce, and toss again to coat. Transfer to a plate, garnish with chives, and serve with ranch on the side.