Pat the wings dry with paper towels. Place them in a large bowl. Add salt, pepper, garlic powder, smoked paprika, olive oil and 2 tablespoons fresh lemon juice. Toss thoroughly so each piece is evenly coated. Let sit at room temperature for 15–20 minutes or refrigerate up to 2 hours for deeper flavor.

Oven roast (crisp method)

Preheat oven to 425°F (220°C). Arrange a wire rack on a rimmed baking sheet and lightly oil the rack. Spread the wings in a single layer, skin side up, without overcrowding. Roast for 25–30 minutes, then flip and roast an additional 10–12 minutes, or until skin is deep golden and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end while watching closely.

Alternative: Air fryer

Preheat air fryer to 400°F (200°C). Place wings in a single layer (cook in batches if needed). Air-fry 20–25 minutes, shaking the basket every 6–8 minutes, until crisp and cooked through.

Shore Sauce (tangy, slightly briny glaze)

Make the sauce

While the wings roast, melt 3 tablespoons unsalted butter in a small saucepan over medium heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Stir in brown sugar, soy sauce, rice vinegar, honey, Dijon mustard, fish sauce, red pepper flakes, lemon zest and 1 tablespoon lemon juice. Simmer gently 2–3 minutes until sugar dissolves and sauce thickens slightly.

Finish the sauce

Remove saucepan from heat and whisk in 1 tablespoon cold butter (optional) to add shine and body. Taste and adjust: add a pinch of salt if needed or an extra 1/2 teaspoon lemon juice for more brightness.

Coat the wings

When wings are cooked, transfer them to a large bowl. Pour 3/4 of the warm Shore Sauce over the wings and toss thoroughly to coat. Reserve remaining sauce for serving. Return coated wings to the rack or baking sheet and place in the hot oven or air fryer for 2–3 minutes to set the glaze (optional).

Garnish & Serve

Transfer wings to a platter. Spoon any reserved sauce over the top as desired. Sprinkle with sliced scallions, toasted sesame seeds and chopped parsley or dill. Serve immediately with lemon wedges on the side for squeezing.