Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 0.5 tsp kosher salt
  • 1 tsp coarsely cracked black pepper
  • 0.5 tsp garlic powder
  • 4 tbsp unsalted butter, melted
  • 1 tbsp lemon pepper seasoning
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp fresh lemon zest
  • 1 tsp honey

Instructions:

  1. Pat the chicken wings with paper towels until the skin feels completely dry and tacky to ensure maximum crispiness.
  2. In a large mixing bowl, toss the wings with baking powder, kosher salt, garlic powder, and black pepper until evenly coated.
  3. Arrange for airflow. Place the wings on a wire rack set over a baking sheet, ensuring they aren't touching.
  4. Initial roast. Bake at 425°F for 15 minutes until the skin begins to tighten and turn pale gold.
  5. Carefully turn each wing over using tongs to ensure the underside gets direct heat.
  6. Final crisp. Bake for another 10 minutes until the wings are deeply golden and the skin is visibly bubbling.
  7. While wings are cooking, whisk together melted butter, lemon pepper seasoning, lemon juice, zest, and honey in a large bowl to create an emulsion.
  8. Immediately transfer hot, crispy wings into the sauce bowl and toss vigorously until every wing is coated in the glaze.