Rinse and pat the chicken wings very dry with paper towels. Add the wings to a large bowl with the baking powder and salt and massage until the wings are evenly coated.
Arrange the wings in a single layer on a baking sheet lined with a cooling rack. Refrigerate, uncovered to dry out the skin.
Preheat the oven to 450 degrees F.
Remove the chicken wings from the refrigerator and place in the oven. Bake until the skin is very crispy and the center is cooked through, about 30 minutes.
In a small pan over medium heat, combine the butter, 1 teaspoon lemon zest, thyme, and black pepper. Cook until the mixture is very aromatic and the lemon zest and thyme have infused the butter, about 5 minutes. Pour into a large bowl. Add the uncooked lemon zest and stir to combine. Add the chicken wings and toss to coat.
Serve hot and immediately with lemon wedges.
Servings 4