Pat the wings dry with paper towels and place in a large mixing bowl. Whisk the lemon zest, olive oil, lemon juice, salt, garlic powder, and black pepper together in a separate bowl, then pour over the wings. Toss the wings until they are evenly coated.
Line a baking sheet with aluminum foil. Place a wire rack on the foil and liberally coat it with cooking spray. Arrange the wings on the rack in an evenly spaced single layer.
Transfer the baking sheet to the oven and bake for 20 minutes. Flip the wings over and continue baking for another 15-20 minutes until they are brown and crispy.
Meanwhile, combine all the ranch dip ingredients together in a mixing bowl and stir until well combined. Store the dip in a covered container in the refrigerator until ready to serve.
Arrange cooked wings on a serving plate. Serve with Ranch Dip.