Mix together salt, garlic powder and black pepper.
Sprinkle seasoning mixture over chicken, using your hands to massage the spices into the chicken. Set aside.
Add flour to a shallow dish.
Coat chicken wings in flour , shaking off excess and place wings on a baking sheet.
Allow flour to absorb into the chicken a little (about 15-20 minutes) and then re-coat in flour.
Cover baking sheet with plastic wrap and refrigerate for 1 hour.
Remove wings from fridge and allow to come to room temperature (about 30 minutes)
Meanwhile create the sauce by melting butter in a large skillet.
Stir in honey and hot sauce.
Bring to a light simmer and simmer just until sauce begins to thicken enough to coat the back of a spoon.
Turn heat to low or warm and stir in parsley flakes. Set aside.
To fry the chicken, heat peanut oil in a deep skillet.
Fry the wings in batches until golden.
Place cooked wings on a cooling rack with paper towels underneath to catch the oil.
Toss wings in spicy honey sauce until completely glazed in sauce.
Place glazed chicken on a platter and sprinkle with fresh parsley.
Top with bread and butter pickles or serve the pickles in a dish beside the wings.