Preheat oven to 425 degrees F. Place a wire rack inside a large baking sheet lined with parchment paper. Spray the wire rack with cooking spray. Set aside.
Make sure the wings are thawed completely and dried very well. Pat them down with paper towels until they are dry. Optional: You can also place the wings in the fridge for 30 minutes to dry them out prior to baking, if you have the time.
In a bowl, add the chicken wings, tips removed, drumettes and flats separated.
Add olive oil (or melted butter) and lemon pepper seasoning to the bowl. Toss the wings until they are evenly coated. Lay the chicken wings on the wire rack.
Bake for 35-45 minutes or until chicken wings are cooked through and crispy. Note: Not all ovens are created equal so keep an eye on them at the 35-minute mark. If they are not yet cooked/crispy, continue to cook for 5-10 more minutes.
Once the wings are fully cooked, remove them from the oven. Serve with your favorite wing sauce or squeeze with lemon wedges, if desired. Enjoy!
*You can make these ahead of time and reheat them before serving. Allow them to come to room temperature then place them in the oven at 350 degrees F for 5-10 minutes.