Pat the chicken wings dry with paper towels. If not already split, separate whole wings into flats and drumettes and remove wing tips (reserve for stock if desired). Drying the skin helps it crisp.

Make marinade

In a large bowl, whisk together olive oil, soy sauce, honey, apple cider vinegar, minced garlic, smoked paprika, onion powder, ground black pepper, kosher salt, and cayenne (if using).

Marinate

Add the wings to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. For best flavor, marinate up to overnight.

Coating & Finish

Dry & coat

Remove wings from the marinade and place them on a wire rack set over a baking sheet. Discard any excess marinade. Sprinkle the baking powder and cornstarch evenly over the wings and toss lightly to coat each piece — this helps the skin crisp and promotes even browning.

Preheat and arrange

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on top. Arrange the coated wings on the rack in a single layer, leaving space between each piece for hot air circulation.

Bake

Bake in the preheated oven for 35–45 minutes, turning once halfway through (about 18–22 minutes) so both sides crisp. Bake until the wings are deep golden brown and the internal temperature reaches 165°F (74°C). If you prefer extra crispness, broil on high for 1–2 minutes at the end while watching closely to avoid burning.

Finish

Remove wings from oven and let rest 5 minutes. Zest the lemon over the wings, squeeze a little lemon juice if desired, and sprinkle with chopped parsley for color.

Dipping Sauce (optional)

While the wings bake, whisk together Greek yogurt, mayonnaise, hot sauce, lemon juice, salt, and black pepper in a small bowl until smooth. Chill until ready to serve.