Preheat the oven to 200/400F.
Pat dry the chicken wings with a paper towel. Place them in a large bowl, and toss them with baking powder and salt.
In a small bowl, whisk together the melted butter, lemon pepper seasoning, lemon juice, and salt.
Add the sauce over the chicken wings and coat well.
Line a large baking sheet with foil and place an oven-safe cooling rack on top. Transfer the wings to the top of the rack and bake for 30-35 minutes, flipping halfway through.
Remove from the oven and serve immediately.
Notes:
TO STORE: Refrigerate leftover lemon pepper wings in an airtight container or Ziploc bag. They will remain fresh for up to 5 days.
TO FREEZE: Place the cooked and cooled wings in a shallow container and store them in the freezer for up to two months.
TO REHEAT: Reheat chicken wings in a preheated oven or air fryer for 10 minutes or until they are heated through
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