Step 1: Prepare Your Wings
Pat chicken wings completely dry using paper towels. This is the most important step for achieving crispy skin – any moisture will create steam and prevent crisping. Place dried wings in a large mixing bowl.

Step 2: Apply the Dry Rub
Combine baking powder, salt, black pepper, and garlic powder in a small bowl. Sprinkle this mixture evenly over the wings and toss thoroughly until every piece is coated. The baking powder will help draw out moisture and create that signature crackly skin.

Step 3: Arrange for Baking
Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup, then place a wire cooling rack on top. Arrange wings in a single layer on the rack, leaving space between each piece for air circulation. Don’t overcrowd – use two pans if necessary.

Step 4: First Bake
Bake wings for 25 minutes on the middle rack. The skin should start to look dry and slightly golden.

Step 5: Flip and Continue Baking
Using tongs, flip each wing over. Return to oven and bake for another 20-25 minutes until wings are deeply golden brown, crispy, and reach an internal temperature of 165°F. If you want extra-crispy wings, turn on the broiler for the final 2-3 minutes, watching carefully to prevent burning.

Step 6: Prepare the Lemon Pepper Butter
While wings finish cooking, melt butter in a small saucepan over low heat. Once melted, remove from heat and whisk in lemon pepper seasoning, fresh lemon juice, lemon zest, garlic powder, black pepper, and cayenne (if using). The mixture should be fragrant and well combined.

Step 7: Toss in Coating
Transfer hot, crispy wings to a large clean bowl. Pour the lemon pepper butter mixture over the wings and toss vigorously for 30-45 seconds until every wing is evenly coated and glossy. The heat from the wings will help the butter and seasonings adhere perfectly.

Step 8: Final Seasoning and Serve
Transfer coated wings to your serving platter. Immediately sprinkle with additional lemon pepper seasoning for extra flavor punch. Garnish with chopped fresh parsley and lemon wedges. Serve immediately while hot and crispy.