In a small bowl, whisk together barbecue sauce, hot sauce, honey, and ½ teaspoon garlic powder. Pour 1 cup of the sauce over the wings in the large bowl and mix together. Cover and refrigerate the remaining sauce.
Place wings in a crockpot and cook for 2 hours on high or until the internal temperature of the chicken is 165F when checked with an oven thermometer. While the wings cook, make the Ranch dipping sauce.
Ranch Dip: In a medium bowl, whisk together sour cream, mayonnaise, and milk. Add 2 tablespoons parsley, green onion, lemon juice, onion powder, garlic powder, and sugar. Whisk to combine.
Broiling Wings: Line a cookie sheet with aluminum foil and place a cooling rack on top. When chicken is done cooking in the crockpot, preheat broiler and using tongs, place chicken side by side without touching on the rack.
Brush wings with a final glaze of the sauce and garnish with 2 tablespoons chopped green onion. Serve wings with Ranch dipping sauce, garnishing with remaining chopped fresh parsley before serving.