Rinse wings under cold water then pat dry with paper towels.
Place wings on a baking sheet 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 2" oil until shimmering (about 350° F).
Working in batches, fry chicken until deeply golden and cooked through, 8 minutes.
Drain on a paper towel lined plate.
Serve warm.