In a large frying pan, deep fryer, or Dutch oven heat the oil for frying

While the oil heats, pat your chicken wings dry, this will prevent them from popping when you put them in the pan as well as creates a crispier skin.

Once the oil is hot, add the chicken wings in batches and cook until cooked through or 165° internally on an instant read thermometer. Cook the wings in batches so you don't overcrowd the pan. Each batch should take about 12-15 minutes, turning the wings halfway through.

While the wings are cooking, begin making the clarified butter for the sauce. Place the butter in a pot over medium heat and melt.

Once the butter is melted, remove from the heat and skim the foam from the top of the butter.

Pour the butter into a measuring cup.

Add the 2 Tablespoons of oil and the lemon pepper seasoning to the butter.

Place the lemon pepper butter sauce in the fridge to thicken a bit.

As the chicken finishes cooking, drain on a paper towel for 2-3 minutes and place in a large mixing bowl.

Once all of the wings are fully cooked and added to the bowl, give the lemon pepper sauce a stir to combine and pour over the wings.

Toss the wings in the lemon pepper sauce until fully coated.

Sprinkle on extra lemon pepper seasoning for extra lemony flavor or add a drizzle of honey for added sweetness depending on your preference.

Enjoy immediately!