Place the chicken wings in a large bowl and coat thoroughly with yellow mustard, lemon pepper seasoning, paprika, garlic powder, onion powder, and egg. If using a salt-free lemon pepper blend, incorporate kosher salt. Combine well and allow to marinate for no less than one hour or overnight for enhanced flavor. In a separate bowl, whisk together the flour, cornstarch, baking powder, and lemon pepper seasoning. Add kosher salt if your lemon pepper seasoning lacks it. Dredge each marinated wing generously in the dry mix, pressing the mixture firmly onto the wings to ensure full coverage. In a heavy-bottomed pot, heat oil to 350°F. Fry the wings in batches for 10–12 minutes until they reach a golden, crisp exterior and an internal temperature of 165°F, maintaining the oil temperature above 325°F to prevent sogginess. In a small saucepan over medium-low heat, melt the butter, then stir in the lemon zest, lemon juice, honey, parsley, and additional lemon pepper seasoning. If preferred, skim off any milk solids. Toss the freshly fried wings in the sauce or brush it on for extra crispiness. Serve immediately.