If you prefer TO SKILLET-FRY your wings, add the olive oil to your pan and heat to about
375 degrees F (just before the olive oil starts smoking). Mix the flour and seasoning in a shallow dish. Dredge the wings in the flour mixture to coat thoroughly and evenly. If you’re using a larger skillet, you may be able to fit all the wings in the pan in one batch. However, there should be space around each wing, so you most likely will need to fry the wings in batches. If you do, make sure the oil is at 375 degrees F before starting each batch. Fry chicken until cooked through and the skin is a deep golden brown, about 15 minutes, depending on the size of your wings. If in doubt, you can check to make sure the wings are done by using an instant-read thermometer. The chicken should be at least 165°F when cooked. Use tongs to transfer the cooked wings from the skillet to a plate covered with a paper towel or onto a drying rack to drain.