Cut wing tips off and discard. cut joint of drumette and wing section.

Heavily season both sides of wings with lemon pepper seasoning.

Dust lightly with flour and shake off excess.

Fry 7-8 minutes in hot oil until brown and crispy, draining on paper towels.

Meanwhile in small sauce pan on low to moderate heat, cook half of lemon juice, butter and garlic until garlic is tender- DO NOT LET IT BROWN.

Remove garlic and any seeds from lemon out of butter.

Once all chicken is done, place in a large bowl and drizzle remaining lemon juice over them.

Then drizzle butter mix over wings, tossing to coat all the wings. Serve immediately.