Preheat your oven to 420°F. Line a large baking sheet with aluminum foil for easier cleanup, then place an oven-safe wire rack over the baking sheet. Lightly grease the rack if necessary to prevent sticking.

Separate whole chicken wings at the joints into drumettes and flats, if necessary. Pat the wings very dry with paper towels. This is important. Excess surface moisture makes it harder for the skin to crisp in the oven.

Place the wings in a large mixing bowl. Add the baking powder, smoked paprika, lemon pepper seasoning, salt, black pepper, onion powder and thyme. Toss thoroughly until every wing is evenly coated.

Place the seasoned wings on the wire rack in a single layer. Leave a little space between the wings so the hot air can circulate around them.

Bake at 420°F for approximately 35 to 45 minutes, flipping the wings about halfway through. Cook until the skin is browned and crisp and the chicken reaches a safe internal temperature of at least 165°F at the thickest portion without touching the bone. For wings, cooking somewhat beyond 165°F can also give the connective tissue more time to render and produce a more tender texture.

While the wings are baking, add the honey, lemon juice, garlic herb seasoning, black pepper and salt to a small saucepan. Place over medium heat and stir to combine.

In a small bowl, whisk together: 1 tablespoon cornstarch + 2 tablespoons water. Stir until completely smooth. Pour the slurry into the honey mixture while stirring.

Bring the sauce to a gentle simmer. Cook for approximately 4 to 5 minutes, stirring occasionally, until the glaze has slightly thickened. Remove it from the heat. Remember that the sauce will continue thickening as it cools.

Transfer the hot crispy wings to a large bowl. Pour the warm honey lemon pepper glaze over the wings. Toss until every wing is thoroughly coated.

Allow the sauced wings to rest for approximately 5 minutes. This little resting period helps the glaze thicken and cling to the chicken. Garnish with fresh chopped parsley and serve.