Pat the chicken wings dry with paper towels to remove excess moisture.
In a large bowl, combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Toss the chicken wings in the seasoning mixture until evenly coated.
In a separate large bowl, whisk together the all-purpose flour, cornstarch, and baking powder.
Dredge each seasoned chicken wing in the flour mixture, pressing gently to adhere the coating evenly. Shake off any excess flour and place the coated wings on a wire rack.
Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain the temperature.
Carefully add the wings in batches to avoid overcrowding. Fry the wings for about 6 minutes per batch, turning occasionally, until they are golden brown and crispy.
Using a slotted spoon or tongs, transfer the fried wings to a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining wings, ensuring the oil temperature returns to 350°F before adding more wings.
Serve the crispy fried chicken wings hot with your favorite dipping sauces.