Place the wingettes and drumettes in a large mixing bowl and add the salt, pepper, garlic powder, and cayenne pepper. Mix well.
Place the wings in the fridge and leave to marinate overnight.
Heat your deep fryer to 180C/355F.
Fry the chicken wings in batches until they are golden brown, crispy and cooked through (ensure you cook similar sized pieces together. Cooking times will vary depending on the size of your wings (test with a meat thermometer or cut into the largest one to check).
In a large heat resistant bowl, add the melted butter, parmesan cheese, parsley, garlic powder, and additional salt, if using.
Toss the cooked wings into the buttery-parmesan mixture.
Place the wings onto a platter and sprinkle with extra parmesan.