Put chicken wings in a large bowl, add in additional ingredients and toss wings until evenly coated.
Place wings in an oven safe pan and cook on low for 15 minutes if frozen, 5 minutes on high if fresh/thawed.
Remove wings from pan and place directly on stone on high with the thicker end of the wings towards the center, flip wings as they rotate around to give them an even crispy skin, about 5 minutes or until they start to brown to desired preference.
Cook time will vary depending on the size and type of wing. Typically drums will need a bit longer than flats.
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