Pat the chicken wings dry. Cut each to separate the drumette (see guide for cutting chicken wings).
Place the chicken in a mixing bowl. Add the salt and pepper. Mix well. Set aside.
Start heating cooking oil in a fryer. For best results, the depth of the oil should be at least three inches.
Sprinkle the flour over the chicken. Cover the bowl. Shake well to coat each piece of chicken with flour. Lift the chicken pieces one by one, shaking off any excess flour.
Over high heat, fry the chicken wings just until a crust forms on the surface. The chicken wings need not be cooked through at this point; you are just searing them. If your fryer is rather small, do this in batches.
Into a wide shallow pan, pour the soy sauce and lemon juice and heat to simmering.
Spread the chicken wings in the sauce keeping them in a single layer.
Over low heat with the pan covered, cook the chicken wings for about five minutes. Flip them over and cook for another five minutes.
Arrange the chicken wings in a platter. Insert lemon wedges between them. Sprinkle the fried garlic slices all over them followed by some chopped parsley.
Serve the soy lemon chicken wings with drinks or as main course with rice.