• Preheat the oven to 425℉. Line two baking sheets with parchment paper or foil and a fit with a baking rack. Spray or brush the baking rack with oil, this helps prevent the wings from sticking.
• In a food processor, pulse the panko for about 10 seconds until it resembles grated parmesan and set aside. (Alternatively, you can place the panko in a ziploc bag, lay it flat and grind it with a rolling pin.)
• Now, make the lemon pepper seasoning. In a small bowl, mix together the lemon zest, black pepper, garlic powder, and salt until combined. Use your fingers to rub the lemon zest into the seasoning mixture to release the oils.
• Scoop out about half of the lemon pepper seasoning, put it in a small pot and set aside for the butter sauce later. To the rest of the seasoning in the bowl, add the baking powder and ground panko and mix until combine.
• Next, use paper towels to pat the wings dry. We don’t want any excess moisture that will make the wings soggy.
• Sprinkle the baking powder mixture over wings and use your hands to pat the mixture onto the wings.
• Place wings on prepared sheet trays, being mindful not to overcrowd them. (Do not spray them with oil this actually may make them soggy.) Bake for 20 minutes then flip and bake for another 25 minutes. They should be golden brown and crispy but still tender.
• Meanwhile, make the buttermilk ranch. In a small bowl or jar, add the buttermilk, mayonnaise, sour cream or creme fraiche, lemon juice, onion powder, salt, black pepper, chives, parsley, and dill. Mix until combined. Refrigerate until ready to serve.
• Now, make the butter sauce. Add the butter to the small saucepan with the rest of the dry seasoning to steep and flavor the butter. Melt over low heat and whisk to combine. Allow the mixture to bubble up a bit and become fragrant, stirring occasionally for about 2 minutes, then remove it from the heat and add the lemon juice.
• Then use a fine strainer to strain the butter to remove the chunky zest. This step is optional. If you want to keep the bits of flavor in there, you can skip straining.
• Once wings are done, toss with the warm lemon pepper butter sauce and garnish with chives and parsley. Serve with buttermilk ranch.

Air Fryer Method:

• Set air-fryer to 400F. Add the wings in one even layer to your air fryer basket. You may need to do this in batches if your air fryer isn’t super large. Cook for 20 minutes. Remove from the air fryer and keep warm in a 200F oven while you make your second batch. Toss the wings in the lemon pepper butter sauce and serve.