Combine chicken wings, black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Shaoxing wine, sesame oil, and egg in a large mixing bowl to coat the wings evenly
Add cornstarch and all-purpose flour and mix again until the wings are thoroughly coated
Let the wings marinate for two hours at room temperature or refrigerate overnight; if refrigerated, bring them back to room temperature before cooking
After marinating, if there’s liquid pooling in the bowl, mix the wings again until they have a thin batter-like coating; if still too watery, add a bit more cornstarch and flour
Fill a medium pot or wok about two-thirds full of oil and heat it to 325 °F (160 °C)
Fry the wings in small batches for about five minutes, then remove them to a sheet pan lined with paper towels
After all the wings have been fried once, let them rest for about ten minutes
Return the wings in batches to the oil and fry again for approximately three minutes until crispy
Drain the wings on paper towels or a cooling rack
Serve hot, ideally over rice with your favorite hot sauce or spicy oil, if desired