Made these today, without any of these seasonings as the family hates garlic, and they turned out great in my OVEN! (45 wings in an air fryer? You'd have to eat in shifts.)
How I did mine:
1) PREHEAT YOUR OVEN to 450 FIRST. Once it's up to temperature, THEN start prepping the wings. A warm but not hot oven will make your wings all gummy and sticky, not crispy and juicy. My oven takes forever to reach temperature, but once it does, it's spot on.
2) Dry your wings well. I used at least 15-20 small sheets of paper towels to dry off 45 wings. (Wings come in six packs at Costco, I used 3 packs.)
3) I dusted all the wings with the baking powder through a strainer, and then tossed them in a plastic bag and added a bit more, just to be sure both sides got it. Let sit for a few minutes.
4) Pans - I wrapped the pans in foil, then put down parchment paper. Lay out your wings with a bit of space between. I needed two pans for 45 wings. It's OK for the wings to sit out while waiting for the oven to get nice and hot. Get your service and sauces ready in the meantime.
4a) I started the wings with best side of skins up, then flipped them all after 25 minutes. The juices and oils from them worked well to brown them when flipping over, plus the top texture gets to take shape before hitting the hotter side of the pan.
5) After cooking for 20 minutes more, I set them up on the wire racks, as they're done sticking to stuff. Again best side up for finishing. After seeing the browning basically stopped, I set the oven to broil and that took all of 3 minutes to get them extra crispy and get rid of any undercooked skin. WATCH THEM WHEN BROILING, as they can burn and even catch fire.
6) Let them cool while making the Lemon Pepper mixture - 1/4 cup of lemon juice (I warm it up, but it's ok either way), and add as much lemon pepper seasoning as you think would work (I start with a full teaspoon, stir, and go from there.) Put wings in bowl, stir up mixture before pouring 1/2 of the mixture over the wings, and mix well. If not well coated, add some more mixture, and add extra lemon pepper seasoning as needed. I then finish with some himalayan salt, but only enough to just taste it. You want them coated, not soaking wet. If you need more kick to your mixture, I like to use white pepper and a touch of cayenne to take it up a notch.
7) Family now says they no longer need to go to Wing Stop for wings, because mine are better