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Heat oven to 400 degrees and line a sheet pan with parchment paper.
On the sheet pan, pat the chicken wings dry, and toss with the olive oil and salt until evenly coated.
Roast until the chicken skin is golden brown and crispy, turning once halfway through, 30 to 40 minutes.
Meanwhile, make the lemon pepper: Finely grate about 2 teaspoons zest from the lemons onto another parchment paper-lined pan.
Cut the lemons into wedges and set aside for serving.
Add pepper to the zest, mix to combine and spread in an even layer.
When the wings are done roasting, transfer them to a large mixing bowl and turn off the oven.
Place the pan with the lemon zest and black pepper in the still-warm oven, letting the lemon zest dry out and the black pepper toast in the residual heat, 3 to 5 minutes.
In a small bowl, use your fingers to mix together the toasted lemon zest and black pepper with the salt, brown sugar, garlic powder and citric acid (if using) until well combined.
Sprinkle 4 teaspoons of the lemon pepper over the wings and toss until evenly coated.
Taste for seasoning, adding more lemon pepper as desired.
Transfer the seasoned wings to a large platter and garnish with the lemon wedges. Serve immediately.