Prep the Wings: First, the wings get rinsed quickly then dried very well with paper towels. Any extra moisture gets removed since dry skin leads to better crisping. Once dry, the wings get placed into a large bowl where seasoning can coat them evenly.
Season for Crispiness: Next, baking powder, salt, pepper, plus garlic powder get sprinkled over the wings. Everything gets tossed gently until each piece looks evenly coated. This step helps the skin puff slightly while baking, giving that fried style crunch without oil.
Arrange for Baking: The wings get placed skin side up on a wire rack set over a baking sheet. Space stays between each piece so hot air can move freely. This setup allows fat to drip away while the wings crisp on all sides.
Bake Until Golden: The oven gets heated to 425°F. Wings bake for about 40 to 45 minutes, flipping halfway through. By the end, the skin turns deep golden with bubbles and the meat stays tender inside.
Add the Lemon Pepper Finish: While the wings bake, melted butter gets mixed with lemon zest, lemon juice, cracked pepper, plus salt. Once wings come out hot, the lemon butter gets brushed generously over them. The heat helps the flavor soak right in.
