Toss the chicken drumettes and flats with the lemon pepper seasoning and the aluminum-free baking powder in a large bowl with tongs. Give the wings segments a good toss to cover them in the seasoning, then place them onto a wire rack over a baking sheet.

Place the wings into the fridge for at least 1 hour to overnight to dry out the skin. This is optional, but it makes the skin extremely dry and crispy.

When ready, take the chicken wings out of the fridge while preheating the oven to 400 degrees F (205 degrees C).

Place the wings in the oven and bake for 35 minutes. While they're baking, make the honey lemon pepper sauce.

Once done baking, put the wings into a large mixing bowl.

In a small saucepan over medium heat, heat the honey, hot sauce, lemon zest, lemon juice, garlic powder, and lemon pepper, mixing with a wooden spoon to combine. The sauce will bubble up, but do not let it burn.

Let the sauce cook for 5 minutes, stirring occasionally, then take the hot honey lemon pepper sauce and pour it over the wings in the mixing bowl.

Toss the sauce with the lemon pepper wings until each wing is coated.

Set the oven to 450 degrees F. Place the wings back onto the wire rack and bake for 5-7 minutes to set the honey lemon pepper glaze.

Serve hot with lemon wedges and parsley.