Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and place an oven-safe wire rack on top. Brush the rack lightly with oil.
Dry the wings well with paper towels.
Season the chicken wings: Place them in a large bowl, pour the oil on top and stir well to coat. Mix garlic powder, lemon pepper, and salt in a small bowl. Sprinkle over the chicken pieces and stir well.
Bake the wings for 20 minutes. Flip them with tongs and cook for 20-25 minutes until golden brown and crispy.
Rest for about 5 minutes and sprinkle with chopped parsley if desired. Serve with lemon wedges.
2 lbs (900 g) - about 8-9 whole wings or 16-18 flats (wingettes) and drumettes.
If required, split whole wings: Place one whole piece on a cutting board. Hold the little drumstick in your hand and stretch the joint open. The wingette (or flat part) should still be on the work surface. Cut through the joint; you should not encounter resistance. If there is any, you didn’t hit the right spot. Move the knife a few millimeters more on the right or left until you find the right place to go through the skin and between the bones quickly. If they still have the tips on, remove those too.
Use more or less to taste. My mixture is relatively hot, so 1 tablespoon makes the wings pretty hot. If not hot enough, add a bit more or add a pinch of cayenne pepper.