Step 1

Use a sharp knife to separate the wings into three parts: the tip, the wingette and the drumette. Remove and discard the wing tip sections (or save them for making stock).

Step 2

In a large bowl, combine the flour, salt and pepper. Add the wings, a few at a time, and toss to coat. Editor’s Tip: Pat the chicken dry before adding it to the bowl. If the chicken is wet, the flour will not adhere properly, and the breading can fall off as the chicken cooks.

Step 3

In an electric skillet or deep fryer, heat the oil to 375°F. Fry the wings, a few at a time, until they are no longer pink (three to four minutes on each side). Drain the wings on paper towels. Editor’s Tip: Fry the wings in batches to avoid overcrowding the fryer. It's also important to let the oil temperature return to 375° between batches. Otherwise, the chicken can turn out greasy and soggy.

Step 4

In a large bowl, combine the melted butter and the lemon-pepper seasoning. Add the fried wings and toss to coat. Sprinkle with parsley and serve immediately with ranch dressing, if desired.