Chinese Style Fried Chicken Wings

In a large mixing bowl, combine the chicken wings with black pepper, white pepper, garlic powder, salt, sugar, soy sauce, vinegar, sesame oil, and egg. Mix until the wings are evenly coated. Then, add the cornstarch and all purpose flour, mixing again until the wings are covered.

Allow the wings to marinate for 2 hours at room temperature or overnight in the refrigerator for optimal flavor. If refrigerated, ensure they return to room temperature before cooking.

After marinating, if there is liquid in the bowl, mix thoroughly again. The wings should have a thin batter-like coating. If too watery, add more cornstarch and flour.

Fill a medium pot or wok with oil up to two-thirds full and heat it to 325°F/160°C.

Fry the wings in small batches for 5 minutes, then place them on a sheet pan lined with paper towels. Once all wings are fried, let them rest for about 10 minutes, then fry them again in batches for 3 minutes. Drain on paper towels or a cooling rack, and serve.