Ingredients
Equipment
Method
- Arrange 2 racks to divide your oven into thirds. Heat the oven to 425℉ (220℃).
- Line 2 rimmed baking sheets with aluminum foil. Fit a wire rack inside each sheet and coat the 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 to the bowl. If your lemon pepper seasoning is salt-free, add 1 teaspoon kosher salt.
- Whisk the ingredients in the bowl to combine.
- Pat 4 pounds of chicken wings dry with paper towels. Add the wings to the spice mixture in the bowl and toss until they are evenly coated.
- Arrange the coated wings on the prepared baking sheets, spacing them about 1/2-inch apart.
- Bake for 35 to 40 minutes total. Flip the wings every 20 minutes until they are browned, crispy, and cooked through.
- Serve hot with your favorite dipping sauce.
Notes
If using whole chicken wings, cut each wing between the joints into three pieces. You can discard or save the wing tips for making stock.
Leftover wings can be stored in an airtight container in the refrigerator for up to 4 days.