Rinse the chicken wings and pat them dry with paper towels.
In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder, and paprika. Mix well.
Add the chicken wings to the flour mixture and toss to coat them evenly.
In a large skillet or deep fryer, heat enough vegetable oil to fully submerge the chicken wings. Heat the oil to 350°F (175°C).
Carefully place the coated chicken wings into the hot oil, in batches if necessary to avoid overcrowding.
Fry the wings for about 10-12 minutes, or until they are golden brown and crispy. Make sure they are cooked through and reach an internal temperature of 165°F (74°C).
Using a slotted spoon or tongs, remove the wings from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Sprinkle the hot wings with additional salt and pepper, to taste.
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