Directions:

1. Use kitchen shears to trim wing tip off each wing. Separate flat and drum by cutting down center of wing through cartilage between bones.
2. Place all prepared pieces into one gallon zip lock bag.
3. Add lemon juice, lemon zest, lemon pepper seasoning, sugar, salt and Greek yogurt into bag with chicken. Seal bag. Coat chicken with seasoning by massaging and shaking closed bag. Allow to marinate for at least one hour or overnight.
4. Preheat oven to 450° Line baking sheet with aluminum foil. Place chicken on baking sheet.
5. Roast for 1 hour or until thermometer registers 165°F when placed in center of wing. (Note: avoid touching the bone with thermometer.)
6. While chicken is roasting, prepare pineapple salsa. First, place corn on sheet. Drizzle oil and shake salt over corn. Roast for 15 minutes or until corn is cooked and has a light brown color. Allow to cool slightly, then remove corn kernels with knife or corn shucking tool.
7. Combine all remaining ingredients into a mixing bowl. Toss to mix.
8. Serve Pineapple Salsa in a small bowl along with Roasted Wings.
9. Enjoy!