If your grocery only sells whole wings, ask the butcher to cut them into drummettes and wings, discarding the little tips. Be sure to bake the wings long enough to render most of the fat and crisp the skin.
Pat the chicken dry and season with salt and pepper. Bring to room temperature. Place the oven rack in the center of the oven. Preheat the oven to 425°F. Line a heavy sheet pan with Silpat, nonstick foil, parchment, or nothing at all. Pour 3 tablespoons of canola oil in the center of the pan.
In a bowl, mix the flour with paprika, garlic powder, salt and pepper. Taste a touch of the seasoned flour to be sure there is enough salt, adding more until you taste it. Dredge the chicken in the seasoned flour just before baking. Shake excess flour off each piece and place on the sheet pan, running them very lightly through the oil as you go.
Bake for 50 minutes, or until the chicken is deep golden brown.
In a small bowl, combine the za’atar with a pinch of cayenne, adding more until desired heat is achieved. Place the warm wings in a bowl and spoon the za’atar over them, stirring to coat. Serve immediately.