Cut chicken wings into flats and drumettes. Remove any stray feathers. Those of us from the Caribbean will wash the wings with lime or lemon juice, or white vinegar. Then rinse with cool water.
Place wings in a mixing bowl and season with black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Chinese cooking wine, and sesame oil. Mix well. For additional flavor (as mentioned in the video below), you may add a tablespoon of Oyster sauce.
Add the beaten egg, then mix in the cornstarch and flour until wings are well coated.
Cover and marinate in the refrigerator for 2 hours.
Remove wings from the fridge 30 minutes before frying.
Heat vegetable oil in a deep frying pot to 325°F (163°C). Fry wings in batches for 7–8 minutes until golden. Remove and drain on a wire rack set over a baking sheet. You can use any oil you typically use for deep-frying.
After the first fry, increase oil temperature to 350°F (177°C). Return wings in batches to the oil and fry for 3–4 minutes until extra crispy.
Drain again on the wire rack. Sprinkle lightly with salt while still warm if desired.
Serve hot with Pineapple Peppersauce or the more fragrant Grilled Pineapple Peppersauce, or enjoy on their own.
