Ingredients:

  • 1.4 kg (3 lbs) chicken wings (flats and drumettes separated)
  • 1 tbsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 4 tbsp unsalted butter, melted
  • 2 tsp salt-free lemon pepper seasoning
  • 1 tbsp fresh lemon zest
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic powder

Instructions:

  1. Pat the 1.4 kg of chicken wings completely dry with paper towels until the skin feels tacky.
  2. Whisk baking powder, salt, and black pepper in a large bowl.
  3. Toss the wings in the powder mixture until every crevice is lightly dusted.
  4. Place wings on a wire rack set over a baking sheet until they are spaced 2 cm apart.
  5. Bake at 120°C (250°F) for 20 minutes until the fat begins to render and the skin looks translucent.
  6. Increase the oven to 220°C (425°F).
  7. Roast for another 25 minutes until the skin is golden brown and audibly crackles when tapped with a fork.
  8. While wings roast, whisk melted butter, lemon pepper, zest, juice, and garlic powder in a massive bowl.
  9. Transfer hot wings directly into the lemon butter mixture.
  10. Toss vigorously for 30 seconds until the sauce transforms into a velvety glaze that coats the wings.