Crispy Lemon Pepper & Rosemary Wings

Prep the Wings:
Rinse the wings and pat them completely dry with paper towels (moisture is the enemy of crispiness). Cut them into drumettes and flats, discarding the tips.

The "Super Crisp" Coating:
In a large bowl, toss the wings with baking powder, salt, and black pepper until evenly coated.

Bake:
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper, place a wire rack on top, and arrange the wings in a single layer. Bake for 35–40 minutes, flipping once, until super crispy and deep golden brown.

Make the Lemon Pepper Glaze:
While the wings are baking, whisk together the melted butter, lemon pepper seasoning, chopped fresh rosemary, and lemon juice in a large bowl.

Toss and Serve:
Transfer the hot, crispy wings directly from the oven into the bowl with the lemon pepper butter. Toss quickly to coat. Garnish with a few fresh rosemary needles and serve immediately with a cold, creamy garlic-herb dipping sauce on the side.