Hot Honey Lemon Pepper Chicken Wings

In a large bowl, combine the chicken wings, buttermilk, and 1/4 cup of hot sauce. Mix well to coat and let marinate for at least 30 minutes.

In a separate shallow dish, combine the all-purpose flour and 3 tablespoons of lemon pepper seasoning.

Remove wings from the marinade, allowing excess to drip off, and dredge them in the flour mixture, ensuring they are fully coated. Shake off any excess flour.

While the wings rest, prepare the sauce. In a small saucepan over medium heat, melt the butter.

Once melted, add 1/2 cup of hot sauce, honey, 1 tablespoon of lemon pepper seasoning, and red pepper flakes. Whisk to combine and heat through until the sauce is smooth. Set aside.

Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or skillet to 350°F (175°C).

Carefully add the coated wings to the hot oil in batches, being careful not to overcrowd the pan. Fry for 8-10 minutes, turning occasionally, until golden brown, crispy, and cooked through.

Remove the cooked wings from the oil and let them drain on a wire rack.

Place the fried wings in a large clean bowl and pour the prepared hot honey lemon pepper sauce over them.

Toss the wings until they are evenly coated in the sauce. Garnish with chopped fresh parsley and serve immediately with ranch dressing for dipping.