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Rinse wings under cold water then pat dry with paper towels. Place wings on a baking tray lined with a cooling rack then season wings on both sides with salt and pepper. Refrigerate for 1 hour. In a shallow bowl, stir together flour and spices then season with salt and pepper. Working one at a time, coat chicken in flour mixture. In a large pot over medium heat, heat 5cm oil until shimmering (about 180°C) Working in batches, fry chicken until deeply golden and cooked through, 8 minutes. Drain on a paper towel lined plate. Serve warm.