Add salt, pepper, cayenne, lemon pepper, garlic, paprika and cornstarch to flour in a storage bag or paper bag and shake to mix thoroughly. Set aside.
Whisk together eggs and hot sauce in a medium sized bowl.
Working with one chicken wing piece at a time, use tongs and add to egg mixture thoroughly coating and allow the excess to drip back into the bowl. Next, dredge the chicken wing into the flour mixture then transfer to a plate or wire rack to set.
Repeat with all chicken pieces then let set for 15-20 minutes while you heat the oil.
Heat 3 inches of oil in a large deep pot to 350 degrees F.
When the oil is hot enough that it bubbles around the chicken when the edge of a piece is dripped into it, use tongs to gently and carefully place a few pieces in the oil. Make sure you don’t overcrowd the pan.
Cook the chicken, turning the wing pieces every few minutes and adjusting the heat as needed, until the skin is golden brown and the chicken is firm to the touch. This should take about 7-10 minutes.
As chicken fries, prepare the glaze. Whisk together butter, pepper, lemon pepper, honey and lemon juice until smooth.
Transfer the cooked chicken to a paper towel-lined serving platter and continue frying the rest, adding more oil to the pot if necessary.
As chicken wings are removed and placed on paper towels, dip them in lemon pepper glaze, sprinkle top with just a little lemon pepper and serve immediately.