Ingredients
Equipment
Method
- Arrange 2 racks to divide your oven into thirds and heat the oven to 425℉. Line 2 rimmed baking sheets with aluminum foil. Fit a wire rack inside each baking sheet and coat the wire racks with cooking spray.
- Finely grate the zest of 1 medium lemon until you have 2 teaspoons and place it in a large bowl. Add the baking powder, lemon pepper seasoning, garlic powder, onion powder, and smoked paprika. If your lemon pepper seasoning does not contain salt, add the kosher salt. Whisk these ingredients together to combine.
- Pat the chicken wings dry with paper towels. Add the wings to the spice mixture and toss until they are evenly coated. Arrange the wings on the prepared baking sheets, spacing them about 1/2-inch apart.
- Bake the wings, flipping them every 20 minutes, until they are browned, crispy, and cooked through. This will take about 35 to 40 minutes total. Serve hot with your favorite dipping sauce.
Notes
If you are using whole wings, cut each wing between the joints into three pieces. You can discard or save the wing tips for stock. Leftovers can be refrigerated in an airtight container for up to 4 days.