Add 1/2 cup pancake mix and 1/2 cup water to a shallow bowl and whisk until smooth. The mixture should be thinner than traditional pancake batter and just thick enough to lightly coat the chicken. If it feels too thick, add a small splash of water at a time until it reaches a thin, pourable consistency.

In a separate shallow bowl, combine 1/2 to 1 cup pancake mix with the Kinder's The Blend, Lawry's and smoked paprika. Use closer to 1/2 cup pancake mix for smaller wings and up to 1 cup for larger wings.

Working one piece at a time, dip the seasoned chicken into the wet pancake mixture, allowing the excess batter to drip off. Immediately transfer it to the dry pancake mixture and turn to coat, gently pressing the dry dredge onto the chicken so it adheres well.

Place the coated chicken on a wire rack and repeat with the remaining pieces. Let the chicken rest on the rack while the oil heats. Before frying, check for any wet or bare spots and lightly press on additional dry dredge as needed.

Add enough peanut oil to generously coat the bottom of a 9- to 12-inch cast iron skillet for shallow frying. Heat the oil over medium heat to 325°F.

Carefully add the chicken to the hot oil without overcrowding the skillet. Fry, adjusting the heat as needed to keep the coating from browning too quickly. Because pancake mix contains sugar, the chicken will develop color faster than chicken coated in regular flour.

Turn the chicken frequently as it cooks, about 3 to 4 times, so the coating becomes evenly golden brown without burning. If the exterior is getting too dark before the chicken is cooked through, reduce the heat and continue frying at a lower temperature.

Continue frying until the chicken is crisp, deeply golden brown and cooked through. Check the thickest part of each wing with an instant-read thermometer, avoiding the bone. Chicken is safely cooked at 165°F; for wings that are fried harder and more well-done, continue cooking to about 175 to 180°F.

Transfer the fried chicken to a clean wire rack and let it rest for a few minutes before serving.