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. Add the chicken wings and toss until evenly coated with the seasoning mixture.
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 lightly to adhere the coating evenly. Shake off any excess flour and place the 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 to the hot oil in batches, making sure not to overcrowd the pot. Fry for 8 to 10 minutes, turning occasionally, until the wings are golden brown and crispy.
Use a slotted spoon to transfer the wings to a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauce.