• Soak the wings. Place the chicken wings in a bowl and cover with water seasoned with salt. Let them soak, then drain well and rinse.
• Season. Pat the wings lightly dry, then season with the garlic powder, salt, black pepper, and smoked paprika. Add the lemon juice and toss well to coat.
• Refrigerate. Cover and refrigerate for several hours or overnight to allow the seasoning to penetrate the wings.
• Pat dry. Before frying, thoroughly pat the wings dry with paper towels. This is important because excess moisture can cause the hot oil to splatter.
• Fry the wings. Heat the oil and fry the wings, in batches if necessary, until golden brown and cooked through. Drain on a wire rack or paper towels.

Make the Garlic-Parmesan Butter Sauce

• Melt the butter in a saucepan over low heat.
• Add the minced fresh garlic and cook gently until fragrant, being careful not to brown the garlic.
• Stir in the garlic powder, black pepper, smoked paprika, and optional cayenne.
• Remove from the heat and stir in the Parmesan.
• For powdered Parmesan: It blends directly into the butter and creates a thicker, more cohesive sauce with a saltier Parmesan flavor.
• For finely grated or shredded Parmesan: Use 1 cup. It will give the sauce a slightly different texture and may not melt as completely as powdered Parmesan.
• Toss the hot fried wings with the garlic-Parmesan butter sauce and serve immediately.