Crispy, golden, and bursting with bright citrus heat, these oven-baked wings are the kind of crowd-pleaser that disappears fast. A nickel-conscious diet can make ordering wings out tricky — many restaurant versions rely on sauces loaded with soy, vinegar blends, or mystery seasonings that can sneak in problem ingredients. Here, the sauce is built from scratch with just butter, fresh lemon juice, lemon zest, black pepper, and a pinch of salt, so you know exactly what's going in. The baking powder trick is the real secret weapon: it draws moisture from the skin and delivers that deep, shatteringly crisp exterior without a drop of oil or a fryer in sight. Baking on a wire rack lets hot air circulate all the way around each piece, so every flat and drumette comes out evenly bronzed. A quick toss in the warm lemon pepper butter right out of the oven means the sauce clings to every crevice. Finish with a scatter of fresh parsley and a few lemon wedges, and you've got a plate that looks and tastes like it came from a serious wing spot — made entirely on your terms.
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Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet and lightly coat the rack with nonstick spray.
Pat the chicken wings thoroughly dry with paper towels — the drier the surface, the crisper the skin. In a large mixing bowl, toss the wings with the baking powder, 1 tsp kosher salt, and garlic powder until evenly coated.
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