Preheat the oven to 350°F.

Combine the flour, salt, and pepper in a medium-sized bowl and mix well.

Cut the wings at each joint, and discard the wing tip or save it for stock. Dredge the drumettes and wingettes in the seasoned flour and shake off the excess.

Add vegetable oil to a medium-sized saucepan until it reaches a depth of 4 inches, or use a deep fryer. Preheat the oil to 350°F.

Deep-fry the wings in batches for 5 to 7 minutes, stirring once to make sure they cook evenly. Depending on the size of your pot, you may be able to fry about 5 or 6 wings at a time. When the wings are just beginning to brown, remove them from the oil and drain them on a wire rack or cookie sheet.

In the preheated oven, bake the wings on the wire rack over the cookie sheet for 10 to 15 minutes, or until the chicken is cooked through. Meantime, prepare your melted butter, juice of lemon and lemon pepper by combining them in a bowl.

When chicken wings have finished baking, place them in a bowl with the butter and lemon pepper seasoning and stir until coated.