Rinse the chicken wings under water and pat them completely dry with paper towels.

Using a sharp knife, make 2-3 shallow cuts on both sides of each wing, being careful not to cut through the skin completely.

Place the dried wings in a large mixing bowl and add the sliced garlic, light soy sauce, dark soy sauce, oyster sauce, honey, black pepper, and salt.

Using your hands, mix everything thoroughly, making sure each wing is evenly coated with the marinade and the garlic is well distributed.

Let the wings marinate at room temperature for 30 minutes. For even more developed flavor, you can cover the bowl and refrigerate for up to 1 hour.

Preheat your oven to 210°C (410°F). Allow it to heat for 10-15 minutes to ensure it reaches the proper temperature.

While the oven is heating, line a baking tray with parchment paper for easy cleanup.

Take your fresh lemon and slice it into thin rounds, making sure to remove any seeds that could release bitterness during roasting.

Arrange the lemon slices in a single layer on the prepared baking tray, creating a bed for the chicken wings.

Place the marinated wings on top of the lemon slices in a single layer, making sure they aren't crowded or overlapping.

Place the baking tray on the middle rack of your preheated oven and roast at 210°C for 30 minutes.

After 15 minutes, carefully remove the tray from the oven and use tongs to flip each wing to ensure even cooking and browning on both sides.

Return the tray to the oven and continue roasting for the remaining 15 minutes.

Check that the wings are fully cooked by piercing the thickest part with a knife - the juices should run clear with no pink color.

The wings should have a beautiful golden-brown color with slightly crispy edges.

Transfer the wings to a serving platter using tongs, and garnish with fresh parsley flakes if desired.

Serve immediately while hot and crispy for the best texture and flavor experience.