For the Chicken Wings

• 2 pounds chicken wings
  
• 3 tablespoons potato starch
  
• 1 tablespoon baking powder
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• ¼ teaspoon paprika
  
• oil spray

For the Honey Lemon Pepper Sauce

• ½ cup honey
  
• 1 lemon zested
  
• ¼ cup lemon juice, or more
  
• 1 tablespoon minced garlic
  
• 1 tablespoon butter
  
• 1–2 teaspoons ground pepper
  
• 1 pinch salt

1. Preheat the oven to 450°F. If the wings are damp, blot them with paper towels to remove excess moisture.
2. Combine the potato starch, baking powder, garlic powder, onion powder, and paprika with the chicken wings. Mix until the wings are evenly coated.
3. Lightly mist a parchment-lined baking sheet with oil. Scatter the wings across the sheet in a single layer and spray the tops with a little more oil.
4. Reduce the oven temperature to 425°F. Bake the wings for 35–40 minutes, flipping them halfway through and applying another quick spray of oil to the tops.
5. While the wings cook, place a small saucepan over medium heat. Add the honey, lemon juice, lemon zest, minced garlic, butter, salt, and pepper. Let the mixture gently bubble for 3–5 minutes, stirring until it forms a cohesive sauce. If you’d like extra for dipping, set a small amount aside.
6. When the wings are cooked and crisp, move them to a bowl and toss with the honey lemon pepper sauce until coated.