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, mix together the all-purpose flour and cornstarch.
Dredge each seasoned chicken wing in the flour and cornstarch mixture, pressing lightly to coat well. Shake off any excess flour mixture.
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 chicken wings to the hot oil in batches, making sure not to overcrowd the pot.
Fry the wings for 8 to 10 minutes, turning occasionally, until they are golden brown and crispy. The internal temperature should reach 165°F (74°C).
Remove the wings with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
Allow the wings to rest for 5 minutes before serving to maintain crispiness.