In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper.
Mix the dry ingredients thoroughly to create an even coating.
Dredging the Turkey Wings:
Remove the marinated turkey wings from the refrigerator.
Dredge each wing in the seasoned flour mixture, pressing the coating onto the wings to ensure they are well-covered.
Setting Up for Deep Frying:
Fill a deep fryer or a large, heavy pot with peanut oil, ensuring there is enough to fully submerge the turkey wings.
Heat the oil to 350°F (175°C).
Deep Frying:
Carefully lower the coated turkey wings into the hot oil, one or two at a time, depending on the size of your fryer.
Fry the wings for 12-15 minutes or until they reach an internal temperature of 165°F (74°C), and the coating is golden brown and crispy.
Use a slotted spoon to remove the wings from the oil, allowing excess oil to drain.
Resting and Serving:
Place the deep-fried turkey wings on a wire rack to rest for a few minutes.
Serve the wings hot and crispy, optionally with your favorite dipping sauce.
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