1-First, preheat your oven to 450°F (232°C) and line a baking sheet with aluminum foil topped with a wire rack for that extra crispy finish.

2-Next, pat the 3 pounds of chicken wings dry, then toss them in a mixture of 2 tablespoons all-purpose flour, 2 teaspoons baking powder, 1 ½ teaspoons salt, and 1 teaspoon paprika. Arrange the wings in a single layer on the wire rack and bake for 15 minutes. After that, reduce the heat to 425°F (218°C) and bake for another 15 minutes to ensure they’re golden and crisp.

3-While the wings bake, mix up the honey lemon pepper sauce by combining ¼ cup melted unsalted butter, ¼ cup honey, 1 tablespoon freshly squeezed lemon juice, and 2 teaspoons salt-free lemon pepper seasoning. Once the wings are out of the oven, toss them in this sauce and return them to the oven for about 10 minutes until they caramelize and reach an internal temperature of 160°F (71°C). Let them rest for 5 minutes before serving to lock in the flavors.

4-If you prefer a quicker method, these wings can also be air-fried at 400°F (204°C) for 20 minutes, flipping halfway, then sauced and air-fried for 3-5 minutes to set.