1-First Step: Mise en place and seasoning mix (Prep)
* Gather ingredients: 2.5 pounds party wings, 1 1/4 cups all-purpose flour, 1 tablespoon cornstarch, 4 teaspoons seasoned salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1 1/2 teaspoons lemon pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 3 large eggs, 1 teaspoon hot sauce, vegetable oil, and glaze ingredients listed above.
* In a large resealable bag, combine 4 teaspoons seasoned salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1 1/2 teaspoons lemon pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1 tablespoon cornstarch, and 1 1/4 cups all-purpose flour. Shake to combine so the dredge is evenly seasoned.
* Whisk 3 large eggs with 1 teaspoon hot sauce in a shallow bowl. This egg wash gives the flour something to cling to and adds flavor depth.

2-Second Step: Coating the wings
* Pat wings dry with paper towels. Dry skin means a crunchier finish.
* Coat each wing in the egg mixture, letting excess drip off, then place it in the seasoned flour bag and shake until fully coated. Repeat for all wings.
* Set dredged wings on a tray and rest uncovered in the fridge for 15-20 minutes. This helps the coating set so it clings during frying.

3-Third Step: Frying to golden perfection
* Pour about 3 inches of vegetable oil into a large heavy pot and heat to 350 F. Use a thermometer for accuracy to keep the oil stable at frying temp.
* Fry the wings in batches so the pot temperature does not drop. Turn wings every few minutes for even browning.
* Cook until wings are golden brown and reach an internal temperature of 165 F, about 7-10 minutes depending on size.
* Transfer wings to a wire rack or paper towels to drain. Let oil return to 350 F before the next batch.

4-Fourth Step: Making the lemon pepper glaze
* In a medium bowl, whisk together 1/4 cup melted unsalted butter, a pinch of black pepper, 3/4 teaspoon lemon pepper, 4 tablespoons honey, and 2 teaspoons fresh lemon juice until smooth.
* For a saucier wing, dip each drained wing into the warm glaze to coat. For maximum crunch, place wings on a rack and brush glaze on gently or serve glaze on the side.
* Sprinkle a little lemon pepper on top for garnish and extra zing.

5-Final Step: Serving and timing
Serve hot with celery, carrots, a dip of your choice, and maybe a cold beer or sparkling water. Preparation time is 50 minutes total (25 minutes prep, 25 minutes cooking). Nutritional info per serving is included in the table below.