Divide the chicken wings at the joint if necessary (Note). Place in a large bowl and toss with salt, pepper, and garlic powder. If you have the time, place them on a tray in a single layer and in the refrigerator to dry for a few hours or overnight. If not, cook them immediately.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking tray with heavy-duty aluminum foil and place a rack on top. Arrange the wings on the rack.
Bake for about 35-40 minutes until crispy and cooked through. Check the internal temperature with a meat thermometer; it should be 165 degrees Fahrenheit (74 degrees Celsius).
Glaze: Remove from the oven and brush with the honey lemon pepper glaze. Return to the oven and bake for another 5 minutes until sticky and shiny. Serve immediately.
Honey lemon pepper glaze:
Cook glaze: Place honey, lemon pepper, grated garlic cloves, and lemon juice in a small pan. Heat on the stove and simmer gently for about 2 minutes. It should thicken slightly. Don't over-boil it.
Place a wing on the cutting board. Remove the tip (if still attached) with a good sharp knife. Find the right spot between the bones and cut through the joint between the bones; you should not encounter much resistance.