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After the 25-30 minutes have elapsed, you will see the impurities of the chicken floating on top of the water in your bowl. Drain the water from your bowl, and rinse with clean water. Rinse your chicken wings with clean water 2-3 times. From here, you will need to inspect your chicken and remove feathers, skin, and excess fat left behind. Preheat your oven to 425 Degrees Fahrenheit.
Once these steps are completed you separate the "drum" from the "flat" portion, with a sharp knife (optional). My family prefers split wings, but you can definitely skip this step!
Now, here comes the MOST important part. Do NOT skip this step. On a large sheet pan, lay your parchment paper out. Make sure it is large enough to cover the entire surface of the pan. BEFORE you lay each piece of chicken onto the parchment paper, pat it down on each side with a paper towel. Try to dry the outside of the chicken as much as you possible can. This will ensure you get a nice coating of lemon pepper and a nice brown skin on the chicken while its cooking. PAT your chicken Baby, PAT PAT PAT your chicken baby (Hello Inner Beyonce).