Start by preheating your oven to 425°F (220°C). If you’re like me and want wings that are crispy without deep-frying, baking is the way to go. It’s healthier and way less messy—a total win in my book.

Pat the wings dry with paper towels. This step is super important because moisture is the enemy of crispy skin. Once the wings are dry, toss them in a large bowl with baking powder, salt, and black pepper. The baking powder might sound strange, but trust me—it’s the secret ingredient for that amazing crispy texture we all love.

Line a baking sheet with parchment paper or foil, then place a wire rack on top. The rack is essential because it lets the heat circulate around the wings, ensuring they get crispy all over.

Arrange the wings in a single layer on the rack. Make sure there’s some space between each wing so they cook evenly. Bake for 20 minutes, then flip the wings over and bake for another 20 minutes. For extra crispiness, turn on the broiler for the last 5 minutes, keeping a close eye so they don’t burn. This step gives them that golden-brown finish that’s just irresistible.

While the wings are baking, it’s time to make the star of the show: the sauce. In a small bowl, whisk together the melted butter, lemon pepper seasoning, honey, lemon juice, and lemon zest. Give it a quick taste and adjust the seasoning if needed. If you’re anything like me, you might end up sneaking a spoonful of this liquid gold before it even touches the wings.

The combination of butter and honey creates a silky texture, while the lemon pepper seasoning adds a bold kick. The fresh lemon zest and juice tie everything together with a bright, tangy finish. This sauce is so good you’ll want to pour it on everything—not just wings!

Once the wings are done, transfer them to a clean bowl. Pour the lemon pepper sauce over the wings and toss until they’re evenly coated. Don’t be shy with the sauce—it’s what makes these wings stand out. The smell at this point? Absolutely amazing. It’s the kind of aroma that has everyone asking, “When’s dinner ready?”

Arrange the wings on a platter and garnish with chopped parsley for a pop of color. Serve with extra lemon wedges on the side for anyone who loves an extra zing. And don’t forget the napkins—these wings are wonderfully saucy and a little sticky, in the best way possible.