SEASON: Pat the wings dry using paper towels. Combine the baking powder, kosher salt, ½ teaspoon garlic powder, paprika, and lemon pepper seasoning in a bowl. Sprinkle this over the wings to coat them evenly on both sides. Line a baking sheet with foil, then place a wire rack on top. Spray the rack with cooking spray.

WINGS: Place the wings skin side up on the rack and allow the wings to rest for at least 30 minutes at room temperature, and ideally, overnight in the refrigerator on the bottom shelf, uncovered. Remove wings 45 minutes before baking.

BAKE: Position a rack in the upper third of the oven. Preheat the oven to 450ºF. Bake for 28-38 minutes, depending on the size of the wings, flipping them after the first 18-20 minutes. Air fryer directions in notes. When 10 minutes remain for the wings to be done, make the sauce.

LEMON BUTTER: In a saucepan over medium heat, combine the lemon juice and ¼ teaspoon garlic powder. Allow the lemon juice to heat through and begin to simmer. Add in 1 tablespoon of cold butter, remove pan from heat and swirl so that butter starts to melt. Place back on the heat for a few seconds, remove and swirl again until the butter completely melts. Repeat this with the remaining 3 tablespoons of cold butter. When the butter is completely melted, season with black pepper.

TOSS: When the wings are done, transfer them to a large bowl, pour the prepared sauce over the wings and toss to coat. Then add the lemon zest and toss again to coat the wings evenly. Sprinkle with parsley, if desired, plate and serve warm!