Wash chicken wings with water, vinegar, and lime or lemon, and rinse with water. Pat chicken dry with a paper towel.

Marinate the chicken wings in green seasoning, complete seasoning, adobo, garlic powder, onion powder, paprika, black pepper, and paprika,

Coat the chicken pieces generously ensuring that each piece is well coated. For maximum flavor, marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight.

Heat vegetable oil in a deep skillet or frying pan over medium-high heat add garlic, pimento berries, thyme, and scotch bonnet pepper. Make sure the oil is hot enough for frying.

In a shallow dish, combine all-purpose flour with adobo, garlic powder, onion powder, complete seasoning, paprika, salt and black pepper. Mix well to incorporate the seasoning.

Take each marinated chicken piece and coat it in the seasoned flour mixture. Tip: Carefully scoop and fold the chicken wings into the flour until it’s fully covered. Press the flour in the chicken.

Carefully place the coated chicken wings in the hot oil, being cautious not to overcrowd the pan. Fry the chicken until it is golden brown and cooked through, typically around 8-10 minutes,

Once cooked, remove the wings from the oil and place it on a wire rack to drain excess oil.