Preheat the oven to 450 degrees F and line a large rimmed baking sheet with foil. Dry the chicken wings thoroughly with paper towels, then toss with oil, garlic powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Spread evenly over the baking sheet. Bake the wings for 20 minutes. Flip, then bake another 15-20 minutes until the skin is crisp.
Meanwhile, whisk the mustards, maple syrup and Sriracha together. Once the chicken has cooked through and the skin is crispy, pour the sauce over the chicken and toss to coat. Spread the wings back out and bake another 10 minutes.
For the Apple Onion Dip:
While the chicken is baking, place a small skillet of medium-low heat. Add the butter and onions and saute for 10-15 minutes until the onions are caramelized.
Mix the onions with the Musselman's apple butter, Greek yogurt, dijon, and Musselman's apple cider vinegar. Salt and pepper to taste. Serve the spicy chicken wings warm, with the apple onion dip.