Ingredients:

  • 2 lbs chicken wings, party style (flats and drums separated)
  • 1 tbsp aluminum-free baking powder
  • 0.5 tsp fine sea salt
  • 1 tbsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp lemon zest

Instructions:

  1. Use paper towels to vigorously pat the 2 lbs of chicken wings until they are completely moisture free.
  2. In a small bowl, combine 1 tbsp baking powder, 0.5 tsp sea salt, 1 tbsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder.
  3. Place wings in a large bowl and sprinkle the dry mixture over them, tossing until every wing is matte and evenly coated.
  4. Line a baking sheet with foil for easy cleanup and set a wire rack on top.
  5. Place the wings on the rack skin side up, leaving at least half an inch of space between each.
  6. Place in a cold oven and set to 250°F; bake for 15 minutes.
  7. Turn the oven up to 425°F and bake for another 20 minutes until the skin starts to bubble and turn golden.
  8. Carefully turn each wing over using tongs to ensure the underside gets direct heat.
  9. Bake for a final 10 to 15 minutes until the wings are deep mahogany and sound hollow when tapped.
  10. Remove from the oven and immediately toss with 1 tbsp lemon zest while the residual heat can release the lemon oils.