Combine the flour, kosher salt, and ½ teaspoon of black pepper in a large bowl.

Cut the wings at each joint. Discard the wing tips or save them for stock.

Dredge the drumettes and wingettes in the seasoned flour and shake off the excess.

Add vegetable oil to a deep fryer or large, heavy-bottomed pot until it reaches a depth of 4 inches. Heat the oil to 350°F.

Deep-fry the wings in batches for about 8 to 10 minutes, stirring once to ensure they cook evenly. When the wings are just beginning to brown, remove them from the oil and drain them on a wire rack resting on a cookie sheet.

While the wings are frying, combine the butter, seasoned salt, ½ teaspoon of ground black pepper, and garlic powder in a small saucepan over medium-low heat. Once the butter has melted, stir in half of the Parmesan cheese.

Place the fried wings in a large bowl. Pour the garlic butter over the wings and toss until well coated.

To serve, sprinkle with parsley and the remaining Parmesan cheese.