Clean and Dry: Start by rinsing the chicken wings under cold water and pat them dry with paper towels. You want to make sure they’re completely dry so the cornstarch sticks and gives you that crispy finish.Season the Cornstarch: In a large mixing bowl, combine the cornstarch with a little salt and pepper. If you’re using a mix of cornstarch and flour (I like a 50/50 ratio), season that too. This gives the wings an extra crispy coating.Coat the Wings: Toss the wings into the seasoned cornstarch mixture and coat each wing thoroughly. Shake off any excess cornstarch before setting them aside on a tray lined with parchment paper.

Heat the Oil: In a large, deep pot or fryer, heat the oil to 350°F. You want enough oil to fully submerge the wings, so aim for at least 3 inches of oil.Fry in Batches: Fry the wings in small batches to avoid overcrowding the pot. Fry each batch for about 8-10 minutes or until golden brown and crispy. The wings should float when they’re done.Drain the Wings: Once fried, remove the wings with a slotted spoon and place them on a wire rack or paper towels to drain off any excess oil.

Melt the Butter: In a small saucepan, melt the butter over low heat.Add the Flavors: Stir in the lemon juice, lemon zest, lemon pepper seasoning, Old Bay seasoning, and chicken bouillon powder. Taste and adjust the seasoning as needed. You want a nice balance of tanginess from the lemon and that signature Old Bay kick.Keep it Warm: Let the sauce stay warm on low heat while you get the wings ready for tossing.

Melt the Butter: In another saucepan, melt the butter over low heat.Prepare the Garlic: Add the minced garlic (and garlic paste if you’re using it) to the butter. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.Add the Parmesan: Stir in the Parmesan cheese, garlic powder, and a pinch of salt. Continue to cook on low until the sauce is smooth and combined.Keep it Warm: Keep this sauce on low heat as well, just like the Lemon Bay sauce.

Divide the Wings: Split your fried wings into two large bowls — one for the Lemon Bay sauce and one for the Garlic Parmesan sauce.Toss in the Sauces:For the Lemon Bay Wings, pour the Lemon Bay sauce over the wings and toss until fully coated.For the Garlic Parmesan Wings, pour the Garlic Parmesan sauce over the wings and toss them well. Sprinkle extra Parmesan and fresh parsley over the top for added flavor and presentation.