Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, toss the chicken wings with lemon pepper seasoning until evenly coated. Place the wings on the prepared baking sheet in a single layer.

Bake the wings for 40-45 minutes, or until they are golden brown and crispy, flipping halfway through.

While the wings are baking, prepare the yellow rice. In a saucepan, bring the water or chicken broth to a boil. Stir in the yellow rice, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

In a separate pot, cook the elbow macaroni according to the package instructions. Drain and set aside.

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until golden brown and bubbly.

Gradually whisk in the milk until smooth and thickened. Season with salt and pepper to taste.

Add the cooked macaroni to the sauce and stir until well coated and heated through.

Serve the lemon pepper wings with a side of sunshine rice and creamy macaroni. Garnish with chopped parsley if desired.