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In a large bowl, combine all the seasonings, add chicken wings and mix by hand ensuring even coating.
Transfer the wings to a suitable size Ziploc bag. Refrigerate for at least half an hour. Marinating up to 24 hours is perfectly acceptable and will only be beneficial.
Preheat a large frying pan. Sear chicken wings on both sides over high heat for about one and a half to two minutes per side.
Reduce heat to low, cover with a lid leaving a small crack, and continue cooking for about 20 minutes until the meat is tender. Flip the wings twice or three times during cooking.