First, add the wing sections to a ziplock back. Add the lemon and onion wedges and sprinkle with the salt and pepper. Pour 2 cups of water over the chicken. Seal the bag and refrigerate for 4-6 hours.

Heat canola oil in a dutch oven to 375 degrees. Remove the chicken from the brine and pat dry. Fry the wings in batches for 10-12 minutes until golden. Temp should read 165 degrees.

Make the lemon pepper butter by tossing the lemon pepper seasoning, sugar, and lemon zest if using it in a bowl. Whisk in the melted butter.