Ingredients
Equipment
Method
- Arrange 2 racks to divide your oven into thirds. 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. Place the zest 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 dried wings to the spice mixture in the bowl and toss until they are evenly coated.
- Arrange the coated wings on the prepared baking sheets. Space them about 1/2-inch apart. Bake for 35 to 40 minutes total, flipping the wings every 20 minutes, until they are browned, crispy, and cooked through.
- Serve the wings hot with your favorite dipping sauce.
Notes
If you are 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 refrigerated in an airtight container for up to 4 days.