Prepare: If the chicken wings are frozen, first thaw them in the refrigerator or under cold running water and pat them dry with paper towels. Finely chop the parsley. Preheat the oven to 425°F and lightly grease a baking sheet or line it with parchment paper.

Coat the wings: Place the wings in a large bowl, add the lemon pepper and flour, but reserve 1/4 of the lemon pepper for the butter. Mix until the wings are lightly and evenly coated.

Arrange on the baking sheet: Place the wings in a single layer on the baking sheet, leaving a little space between each piece so they can crisp up.

Bake the first side: Put the baking sheet in the middle of the oven and bake for 10 minutes.

Melt the butter: While the wings are baking, melt the butter in a small saucepan over low heat or briefly in the microwave. Stir in the remaining lemon pepper and set the butter mixture aside.

Flip the wings: Remove the baking sheet and turn the wings with tongs so the other side is facing up. Return to the oven and bake for another 10 minutes, until golden brown and crispy.

Brush with butter: Remove the wings from the oven and immediately brush them evenly with the butter mixture, using a pastry brush for a thin, even layer.

Garnish and serve: Sprinkle the wings with the finely chopped parsley and serve immediately.