Rinse the turkey wings and pat them dry with paper towels. Trim off any excess fat or skin.
In a shallow bowl or plate, combine the flour, garlic powder, paprika, salt, and black pepper. Mix well to create a seasoned coating for the wings.
Heat vegetable oil in a deep skillet or Dutch oven to a temperature of 350°F (175°C). Make sure there's enough oil to fully submerge the turkey wings.
Dredge each turkey wing in the seasoned flour mixture, making sure to coat it evenly. Shake off any excess flour.
Carefully place the coated turkey wings into the hot oil, one or two at a time, depending on the size of your skillet. Be cautious to avoid overcrowding the pan.
Fry the turkey wings for about 12-15 minutes, turning occasionally, until they are golden brown and cooked through. Use a meat thermometer to ensure the internal temperature of the wings reaches 165°F (74°C).
Allow the fried turkey wings to rest for a few minutes before serving. This helps retain their juiciness and allows the crust to become crispy.
Serve the fried turkey wings hot with your favorite hot sauce or barbecue sauce on the side for dipping. They pair well with coleslaw, fries, or cornbread.