Step 1

In a bowl, add the chicken wings and season with lemon pepper seasoning, paprika, garlic powder, onion powder, yellow mustard and egg. If your lemon pepper seasoning is salt-free, add 1 tsp of kosher salt. Mix until combined and marinate for at least 1 hour or overnight.

Step 2

In a large mixing bowl, add flour, cornstarch, lemon pepper seasoning, and baking powder. If your lemon pepper seasoning is salt-free, add 1 tsp of kosher salt to the seasoning mix. Whisk to combine.

Step 3

Dredge the marinated chicken in the seasoning mix, ensuring all parts of the wing is coated in the seasoning dredge. Use your hand to pack in the dredge to help it stick to the wings. Repeat until all wings are coated in the seasoning mixture.

Step 4

Heat oil in a heavy bottomed pot to 350F, then fry the chicken wings in batches for 10-12 minutes or until golden brown and crispy and the internal temperature is 165F. Ensure that the oil temperature does not drop below 325F. If the oil temperature is too low, remove wings until the oil returns to the proper temperature.

Step 5

In a small saucepan, melt butter on medium low. Add lemon zest, lemon juice, lemon pepper seasoning, honey, and parsley and whisk to combine. If desired, skim off the milk solids with a spoon prior to adding to the wings.

Step 6

Add the sauce in a bowl with the wings and toss to coat, or brush the sauce over the wings as desired. Enjoy!