Wash chicken wings. Trim off tips. Separate each wing into drumette and wingette/flat. Pat dry with paper towels.
Use a wide pan for the sauce. Grate lemon zest right into pan. Add lemon juice, butter, 1/2 tsp salt and 1/2 tsp fresh ground black pepper. Heat up for 2 minutes, stirring until butter is melted and sauce comes together. Taste and add a teaspoon of honey if lemon flavor is too sharp.
Heat up enough oil in a pan to fry the chicken wings. There will be a lot of splatter, so it's best to use a covered deep fryer if you have one. Otherwise use a splatter screen.
Add 1/4 cup cornstarch to one bowl. Add 1/2 tsp salt and 1/2 tsp pepper. Whisk well. To another bowl, add 1/4 cup cornstarch and 1/4 cup water. Whisk well.
When oil is hot, dip each wing into bowl with cornstarch, shake off excess and dip in wet cornstarch bowl. Let all excess drip off before placing in hot oil. Cook for approximately 9 minutes for the drumettes and 8 minutes for wingettes. Turn wings over halfway through cooking if frying in a pan.
Drain wings and put them directly into pan with sauce. Coat wings in sauce and serve with fresh chopped parsley if you wish.
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