Combine the flour, kosher salt, and 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 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.

Combine the melted butter and lemon pepper seasoning in a large bowl.

Place the fried wings in the bowl with the seasoned butter and toss to coat.