Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top to ensure air circulation.

Pat the chicken wings completely dry with paper towels. Removing moisture is crucial for getting them crispy.

In a small bowl, combine the baking powder, ground cumin, garlic powder, onion powder, salt, and black pepper.

Place the wings in a large bowl and toss them with the spice mixture until they are evenly coated.

Arrange the wings in a single layer on the prepared wire rack, leaving a little space between each wing.

Bake for 45 minutes, flipping the wings halfway through, until the skin is golden brown and crispy.

While the wings are baking, place the lemon halves cut-side down in a dry skillet over medium-high heat for 3-4 minutes until charred.

Remove wings from the oven, arrange on a platter, and squeeze the charred lemon juice over them immediately before serving.