1. Start by cutting the meat (if whole) into drumettes and wingettes, then wash them and pat dry with some paper towels or a clean kitchen towel.
2. Pour the chicken into a bowl and add the seasonings; add the salt, black pepper, 1 tablespoon Smoked Paprika, 1 teaspoon Onion powder, 3 minced garlic cloves, or 1 teaspoon garlic powder, 1 teaspoon Cayenne pepper or chili powder, and ¼ teaspoon nutmeg powder.
3. Mix the spices into the chicken wings and set them aside, you could season them early and place them in a refrigerator so the flavors get into the chicken well but if you don’t have much time then just set them aside for now.
4. Take a large cast-iron skillet and place it on medium-high heat, add some cooking oil (preferably one with a high smoke point).
5. Place the chicken into the hot pan with the fatty or meatier side down first and fry for about 10 minutes until it gets brown and crispy, flip it over with cooking tongs, and cook for an additional 5-8 minutes until it’s brown and crispy also.
6. When the time’s up, use a meat thermometer (if you have one) to check if the internal heat temperature is up to 165°F.
7. Remove the chicken wings from the pan and set it aside, then deglaze the pan with some already made sauce, or use hot sauce, brown sugar, vinegar, and ketchup to mix inside the pan to make the sauce.
8. Add the chicken wings again into the pan and mix them with the sauce, cook for a minute or two and serve.
9. You could sprinkle some vegetables like parsley or eat it with other side dishes.

This recipe is easy to achieve once you follow these directions but if you want to see more ideas or inspiration on chicken wings on a stove, check out this video recipe.