In a large storage or paper bag, combine the seasoned salt, black pepper, cayenne, lemon pepper, garlic powder, paprika, cornstarch, and flour. Shake well until all the ingredients are thoroughly mixed, then set aside.

In a separate medium bowl, whisk together the eggs and hot sauce until fully combined. Using tongs, dip each piece of chicken into the egg mixture, making sure it's fully coated. Let any excess drip back into the bowl before moving on.

Next, dredge each chicken wing into the flour mixture, ensuring an even coating. Transfer the wings onto a plate or a wire rack to rest. Let them sit for 15-20 minutes while you heat the oil.

In a large deep pot, heat about 3 inches of oil over medium-high heat until it reaches 350°F. To check if the oil is ready, dip the edge of a chicken piece into the oil; it should bubble immediately.

Carefully lower a few chicken wings into the hot oil, using tongs to avoid splashing. Fry in batches to prevent overcrowding, turning the wings every few minutes for even cooking. Adjust the heat as needed to maintain the temperature. Fry until golden brown and the internal temperature of the wings reaches 165°F, about 7-10 minutes.

While the chicken is frying, prepare the lemon pepper glaze. In a small bowl, whisk together the melted butter, honey, lemon pepper, black pepper, and fresh lemon juice until smooth and well combined.

Once the chicken is fried, transfer it to a plate lined with paper towels or a wire rack placed over a baking sheet to drain excess oil. As soon as they’re done draining, dip the wings in the lemon pepper glaze, ensuring they’re evenly coated. Finish by sprinkling each wing with a touch of extra lemon pepper for added flavor, and serve immediately.