Ingredients
Equipment
Method
- Arrange 2 racks to divide the oven into thirds and heat the oven to 425℉. Line 2 rimmed baking sheets with aluminum foil. Place a wire rack inside each sheet. Coat the wire racks with cooking spray.
- Finely grate the zest of 1 medium lemon until you have 2 teaspoons. Place the zest in a large bowl. Add 2 tablespoons baking powder, 1 tablespoon plus 1 teaspoon lemon pepper seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. If your lemon pepper seasoning lacks salt, add 1 teaspoon kosher salt. Whisk these dry ingredients to combine them well.
- Pat 4 pounds of chicken wings completely dry using paper towels. Add the dry wings to the spice mixture and toss them until they are evenly coated.
- Arrange the coated wings on the prepared baking sheets. Space the wings about 1/2-inch apart. Bake the wings, flipping them every 20 minutes, until they are browned, crispy, and fully cooked. This usually takes about 35 to 40 minutes total. Serve the wings hot with your preferred dipping sauce.
Notes
If you are using whole wings, cut each wing between the joints into three pieces. You can discard the wing tips or save them to make stock later.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.