Thaw the chicken wings completely and place them on a large platter.

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.

In a large bowl, add the chicken wings with oil (or butter), and lemon pepper seasoning. Toss the wings until they are evenly coated. Set aside.

Preheat oven to 425ºF. Place a wire rack inside a large baking sheet lined with parchment paper. Spray the wire rack with cooking spray.

Lay the chicken wings evenly on the baking sheet about 1 inch apart so they cook evenly.

Place in the oven and bake for 35 minutes or until chicken wings are cooked through. 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 until the internal temp is 165ºF.

Spray the basket of the air fryer with cooking spray.

Lay the chicken wings evenly in the basket about ½ inch apart so they cook evenly. You can stand the drummettes up along the side of the basket to make room for the flats, or make the chicken wings in batches.

Fry for 12 minutes at 360ºF. Flip and cook for another 12 minutes and then flip them again, increase the temp to 400ºF, and cook for another 6 minutes until fully cooked and crispy.

Once the wings are cooked, transfer them to a platter and allow them to cool. Serve with your favorite wing sauce or squeeze with lemon wedges, if desired.

Preheat a grill to medium-high heat. Lightly oil the grill grates to keep the chicken wings from sticking. Place the wings on the grill in a single layer.

Cook the chicken wings over direct heat for 20 minutes, turning every 5-10 minutes until and the skin is golden and crispy.

Make sure the internal temperature of the chicken wings is 165ºF. Remove from the grill and allow to cool slightly.