1. Prep the Chicken Wings: Start by rinsing the chicken wings under cold water and patting them dry with paper towels. Trim any excess skin or fat if desired.

2. Season the Wings: In a mixing bowl, combine all-purpose flour with salt, black pepper, paprika, garlic powder, and onion powder. Adjust the seasonings according to your taste preferences. Toss the chicken wings in the seasoned flour mixture until evenly coated.

3. Heat the Oil: In a deep skillet or Dutch oven, heat vegetable oil to 350°F (180°C) over medium-high heat. Use enough oil to fully submerge the chicken wings during frying.

4. Fry the Chicken Wings: Carefully place the coated chicken wings into the hot oil, making sure not to overcrowd the pan. Fry the wings in batches for about 10-12 minutes, or until they are golden brown and crispy, turning occasionally for even cooking.

5. Drain and Serve: Once the chicken wings are cooked to perfection, remove them from the oil using a slotted spoon and place them on a wire rack or paper towels to drain any excess oil. Allow them to cool slightly before serving.

6. Optional: Serve with your favorite dipping sauces, such as ranch dressing, blue cheese dressing, or barbecue sauce, for an extra burst of flavor.

1. Prep the Chicken Wings: Start by rinsing the chicken wings under cold water and patting them dry with paper towels. Trim any excess skin or fat if desired.

2. Season the Wings: In a mixing bowl, combine all-purpose flour with salt, black pepper, paprika, garlic powder, and onion powder. Adjust the seasonings according to your taste preferences. Toss the chicken wings in the seasoned flour mixture until evenly coated.

3. Heat the Oil: In a deep skillet or Dutch oven, heat vegetable oil to 350°F (180°C) over medium-high heat. Use enough oil to fully submerge the chicken wings during frying.

4. Fry the Chicken Wings: Carefully place the coated chicken wings into the hot oil, making sure not to overcrowd the pan. Fry the wings in batches for about 10-12 minutes, or until they are golden brown and crispy, turning occasionally for even cooking.

5. Drain and Serve: Once the chicken wings are cooked to perfection, remove them from the oil using a slotted spoon and place them on a wire rack or paper towels to drain any excess oil. Allow them to cool slightly before serving.

6. Optional: Serve with your favorite dipping sauces, such as ranch dressing, blue cheese dressing, or barbecue sauce, for an extra burst of flavor.

1. Prep the Chicken Wings: Start by rinsing the chicken wings under cold water and patting them dry with paper towels. Trim any excess skin or fat if desired.

2. Season the Wings: In a mixing bowl, combine all-purpose flour with salt, black pepper, paprika, garlic powder, and onion powder. Adjust the seasonings according to your taste preferences. Toss the chicken wings in the seasoned flour mixture until evenly coated.

3. Heat the Oil: In a deep skillet or Dutch oven, heat vegetable oil to 350°F (180°C) over medium-high heat. Use enough oil to fully submerge the chicken wings during frying.

4. Fry the Chicken Wings: Carefully place the coated chicken wings into the hot oil, making sure not to overcrowd the pan. Fry the wings in batches for about 10-12 minutes, or until they are golden brown and crispy, turning occasionally for even cooking.

5. Drain and Serve: Once the chicken wings are cooked to perfection, remove them from the oil using a slotted spoon and place them on a wire rack or paper towels to drain any excess oil. Allow them to cool slightly before serving.

6. Optional: Serve with your favorite dipping sauces, such as ranch dressing, blue cheese dressing, or barbecue sauce, for an extra burst of flavor.