Pat the chicken wings dry with a paper towel and place them in a large mixing bowl.

In a separate small bowl, stir together all the seasonings (salt, pepper, paprika, garlic powder, onion powder, oregano and cayenne pepper) until combined.

Sprinkle this seasoning mixture over the chicken wings.

Toss the chicken until the chicken is coated with the seasoning mixture.

Preheat a cast iron skillet over a grill or stovetop over medium high heat (heat for 4-5 minutes) until the pan is hot.

Add the oil to the skillet and heat for 1 minute.

Add the chicken wings to the pan into the hot oil.  Do not move the chicken and let them cook for 4-5 minutes in the hot oil.

Flip the chicken wings and cook the other side for 4-5 minutes without moving to brown the other sides of the chicken wings.

Reduce the heat on the pan to medium low, cover the pan with a lid or close the lid on the grill.

Cook the chicken for 10-15 minutes (flipping the chicken every 4-5 minutes) Until the chicken is cooked through (internal temperature of at least 165 degrees F but. I prefer to cook the chicken until it reaches an internal temperature of 180 degrees F).

Remove the lid and turn the heat back up to high.  Cook for a few more minutes until the chicken wings are crispy.

Serve warm with ranch and your other favorite dippers (carrots, celery, etc). Enjoy!