Pat the chicken wings dry with paper towels.
In a bowl, combine flour with salt and pepper. Coat each chicken wing in flour, press it in the flour so you get all the nooks and crannies. Shake off any excess flour, and place on a wire rack to air dry as you preheat the oil.
To a dutch oven or deep fryer, add about 1 ½ - 2 inches of oil and preheat to 350°F/180°C. Drop the wings in hot oil, in 4 batches so you don’t overcrowd the pot. Deep fry for 6-7 minutes and make sure that the temperature does not drop. Remove the wings when the internal temperature is 165°F/74°C, and place on a wire rack in a warm oven as you fry the other batches.
To make the sauce, melt the butter then mix it with lemon pepper seasoning, and lemon juice.
Toss the crispy chicken wings in the sauce, then garnish with fresh parsley, lemon zest, and extra lemon pepper seasoning if desired. Enjoy warm.