Prepare wings: Split the chicken wings into flats (wingettes) and drumettes if they are not already divided (Note 4). Dry them with a kitchen towel. Place in a large bowl.
Seasoning: Mix salt, pepper, sweet and smoked paprika, garlic powder, and chili flakes in a small bowl.
Combine: Sprinkle the seasoning mix over the wings and toss well.
Fry: Heat a large cast-iron skillet or frying pan over high heat. Add the oil and the wings with the meatier skin side down and turn the heat down to medium. Cook for 4-5 minutes without moving; after that, you will be able to release the wings from the skillet without breaking the skin.
Flip the wings using tongs and turn the heat down to medium-low. Cook for another 7-8 minutes, then flip again.
Continue cooking for another 8 minutes, flipping the wings every 2 minutes to ensure the skin doesn’t get too dark.
Total cooking time: 20-25 minutes. Check after 18-20 minutes; the smaller pieces will be ready by now; if some parts are larger (especially the drumettes), cook them for a few extra minutes.
Check doneness with a meat thermometer; the internal temperature should be 75°C/ 165°F (Note 5).
Optional: Once the chicken wings are cooked, add a few tablespoons of your favorite sauce, stir to coat, and turn in the pan for another minute or two.