Combine the chicken wing seasoning ingredients in small bowl. Season the wings all over, ensuring even coverage. Pat down to make the seasonings stick. Set aside.
In a large bowl, combine the egg with the hot sauce and water. Whisk lightly and set aside.
In a separate large bowl, combine the flour with the baking powder, salt and pepper. Mix the ingredient together and set aside.
Heat 3 quarts of peanut oil in a large cast iron pot (the oil should be no higher than the middle of the pot) over a gas burner to 375F.
Drop the seasoned wings into the bowl with the egg mixture, toss with your hands, ensuring even coverage.
Pick up the wings using both hands, a few at a time, shaking off excess egg mixture, and drop in the flour bowl. Once all of the wings are in the flour bowl, toss them with flour, shake off excess and drop in the preheated oil.
The temperature will drop to about 350F, perfect for deep frying. Adjust the burner as needed to keep the oil at 350F.
Fry the wings for about 4 minutes or until the internal temperature of the wings reaches about 185F - 190F.
Remove wings from the oil and place on a platter lined with paper towels to drain off the excess oil. Serve immediately with your favorite wing dip or tossed in a sauce.