Rinse the chicken wings thoroughly under cold running water, then soak them in a mixture of water and lemon juice to enhance flavor. Pat them dry with paper towels.

If you notice any stray feathers on the chicken wings, use kitchen tweezers or your fingers to pluck them out. Set the wings aside in a large bowl.

In a separate bowl, combine the Cajun seasoning, onion powder, garlic powder, Accent seasoning, and lemon pepper. Mix well and sprinkle half over the prepared wings.

In a shallow dish, combine the all-purpose flour, baking powder, cornstarch, and the remaining seasoning blend. Whisk together until fully mixed.

Dredge each wing in the flour mixture, ensuring even coating. Shake off excess flour and set aside on a wire rack.

Heat the peanut oil to 350°F in a deep pot or fryer. Monitor the temperature carefully.

Lower the wings into the hot oil, frying in batches for about 8-11 minutes or until golden brown and crispy. Check for an internal temperature of 165°F.

Remove the wings from the oil using a slotted spoon and place on a wire rack over a baking sheet to drain.