1. Preheat oven to 250°F. Line a baking sheet with aluminum foil. Place an oven-safe rack over the baking sheet. Spray the rack with cooking spray or oil lightly with cooking oil
2. Cut the chicken wings into 20 wing pieces, discarding the wing tips or saving them for another use.
3. Put half of the wings into a large bowl and sprinkle with half of the baking powder and with 1/2 teaspoon of the lemon pepper. Add the other half of the wings on top and sprinkle with the remaining baking powder and with 1/2 teaspoon of the lemon pepper. Toss to coat wings evenly.
4. Arrange wings in a single layer on the rack. Bake for 30 minutes. With wings still in oven, increase heat to 450°F and bake until wings are cooked through and skin is crispy, 35-40 minutes.
5. Just before wings are finished cooking, in a large bowl mix together the butter, lemon zest, remaining 1/4 teaspoon of lemon pepper seasoning, and the coarse black pepper.
6. Take the wings out of the oven and use tongs to get under them and remove them from the rack, and transfer them to the butter mixture in the bowl. Toss to coat wings in butter and then serve.

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