• Remove the tips from the wings and set aside for a stock or discard.
• Cut the remaining meat into winglets and drummettes. If you feel between the two parts, you will find the joint, cut through here with a sharp knife.
• Zest the lemon.
• Coarsely grind the tablespoon of black pepper.
• Place the lemon zest and black pepper in a ziploc bag with the wings and allow to marinate for 3-4 hours; overnight is even better.
• Remove your chicken wings from the refrigerator for around 30-40 minutes before you cook.
• Juice the lemons into a small saucepan (14-15cm or 6") and bring it to a boil.
• Add the honey to the lemon juice and reduce it by between half and two-thirds. This syrup will be pokey, and you will not need much and can be made up the day before cooking if you like.

To Cook on a BBQ:

• Remove the wings from the bag and sprinkle with the salt and baking powder, and toss to coat.
• Have your grill set up with both a direct and indirect heating section with a temperature of around 250°C or 485°F.

  Place the wings over the indirect heat section of the grill, presentation side up, close the lid and cook for 25 minutes.
• Open the grill after 25 minutes and check that the temperature has reached at least 73°C or 165°F; if not, give them a little more time.
• Place the pan with the lemon syrup on the grill to warm a little.
• Move the wings from the indirect heat to the direct heat section and cook them on both sides until they get a pleasing charred colour.
• Transfer to a bowl and pour over the lemon syrup and the final half teaspoon of ground pepper and toss to coat.

To Bake:

• Remove the wings from the bag and sprinkle with the salt and baking powder and toss to coat.
• Place the wings in a single layer on a cooling grid over a tray, ensuring that they are presentation side down.

  Place them in an oven at 130ºC or 250ºF for 30 minutes.
• Remove the wings and turn the oven up to 200ºC or 400ºF. Flip the wings over and then place them back in the oven and cook for another 30 minutes.
• Remove the wings and place them in a bowl, pour over the lemon syrup and add the remaining black pepper and toss to coat.

To Air Fry:

• Remove the wings from the bag and sprinkle with the salt and baking powder, and toss to coat.
• Spray the basket of the air fryer with oil and then add the chicken wings/
• Cook for 20 minutes at 160° or 320°F, shaking halfway through and on completion.
• Turn up the heat to 200ºC or 400ºF and cook for another 10 minutes, shaking halfway through. and again, on completion.
• Transfer the wings to a bowl and pour over the lemon syrup and black pepper, then toss to coat and serve.