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Adjust your oven rack to the middle position.
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Set your oven to BROIL at 425F.
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If your oven does not allow you to specify a temperature for broiling, bake at 425F instead (the results will be different but still good).
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Make sure the oven door is closed while the broiler is preheating.
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If needed, cut the wings to separate the tip, flat, and drumette sections.
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Discard the tips or freeze them for the next time you make chicken stock.
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My supermarket does not sell chicken wings that are already cut up for me.
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Therefore, I have to buy 3 pounds of chicken wings to end up with 2 1/2 pounds of useable wings since I use the tips for chicken stock later.
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While the broiler is heating, add the chicken, salt, lemon pepper, olive oil, and flour to a medium bowl, tossing very thoroughly after the addition of each ingredient.
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Insert a rack into a foil-lined sheet pan.
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Place the wings on the rack in one layer, leaving at little room between the pieces.
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Also, while the broiler is heating, prepare the lemon glaze.
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Mince the garlic with a good pinch of kosher salt.
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Use the blade of the knife to really smash and pulverize the garlic, getting it to an almost paste-like consistency.
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Place the garlic, lemon juice, olive oil, honey, and some pepper in a good-sized bowl and whisk to combine.
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Set aside.
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Later, you will be tossing the chicken in this bowl, so make sure it is large enough.
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Add the chicken to the oven and broil for 20 minutes (with the oven door closed).
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Its not going to get very brown, but dont worry.
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After 20 minutes, flip the chicken and broil for 20 minutes longer (with the oven door closed).
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Remove the wings from the oven and move the oven rack to the second-highest position.
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Turn up the heat to full broil (around 500F on many stoves) and close the oven door while you are getting the wings ready for the next phase.
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Whisk the glaze then immediately add the hot wings and toss to coat.
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Wait about 10 seconds and toss again.
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Continue doing this for about 2 minutes or until most of the glaze has been absorbed by the wings.
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Using tongs, transfer the chicken back to the rack in the sheet pan.
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If there is any liquid or garlic left in the bowl, spoon it on top of the chicken.
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Place the sheet pan in the oven and broil for about 5 minutes WITH THE OVEN DOOR OPEN.
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You want to get some color on those wings.
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Flip the wings over and broil for about 5 minutes longer (with the oven door open).
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Transfer the wings to a serving dish and top with chopped parsley.
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Serve piping hot.
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For an accompanying story, check out the related blog post.
