Preheat the oven to 425°F (220°C) with a wire rack set inside a foil-lined baking sheet. Toss the 2 lbs chicken wings with the 1 tbsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp kosher salt, then spread in a single layer on the rack.

Bake at 425°F (220°C) for 45 minutes, flipping once at the 25-minute mark, until the skin is deep golden and blistered.

While the wings finish baking, melt the 4 tbsp unsalted butter in a small saucepan over medium-low heat. Add the 2 tbsp fresh lemon juice, 1 tbsp lemon zest, 2 tsp coarsely ground black pepper, 1 tsp lemon pepper seasoning, and 1/2 tsp kosher salt. Stir and let bubble for 2 minutes, then remove from heat.

Transfer the hot wings to a large bowl, pour the lemon pepper glaze over them, and toss for about 30 seconds until every wing is fully coated.

Pile the wings onto a serving platter, pour any remaining glaze from the bowl over the top, and scatter the 1 tbsp chopped fresh parsley and a few lemon slices over everything before serving.