Pre-heat the oven to 350°F.
Prepare a baking sheet by lining it with parchment paper; set aside.
Place butter in a small mixing bowl; set aside.
Using a pestle and mortar, add the dried thyme, dried onion flakes, dried minced garlic, celery seed and salt.
Grind the ingredients together until well broken down.
Add the cayenne pepper, black pepper and paprika.
Grind those three ingredients into the previously ground ingredients until well incorporated.
Stir the ground ingredients into the butter until well combined; set aside.
Fill a 12-inch cast iron skillet half way up with vegetable oil.
Be sure to heat the oil to optimum chicken-frying temperature by using a cooking thermometer to keep the oil between 350°F and 375°F.
Once the oil is ready, fry each wing for 3 to 4 minutes per side; just until they are golden brown and crispy; frying of all the wings should be done in batches; it is important do not overcrowd the frying pan.
Remove the fried wings from the oil and place on the parchment lined baking sheet.
Once all wings have been fried, toss the still hot wings with the butter mixture.
Using tongs, place each wing on the parchment lined baking sheet.
Place in the pre-heated oven and bake the wings for 20 minutes.
Remove from the oven; toss the wings once again in the butter mixture; return to the oven and bake once again for an additional 10 minutes.
Remove from the oven; garnish and serve immediately.
