Dry brine the wings

• Arrange the party wings on a wire rack and dry brine in the fridge for a few hours.

Marinate the wings

• Toss the wings in a bowl with the garlic powder, onion powder, ground ginger, salt, soy sauce, Shaoxing wine and white pepper.
• Let them marinate on the counter.

Coat in the dredge

• Mix the cornstarch, flour, baking powder and white pepper in a large bowl.
• Add the wings and shake the bowl so everything is well coated.

First fry

• Heat the oil to 165 °C.
• Fry the wings until they reach about 65 °C internal temperature.
• Place them on a wire rack and let them rest.

Double fry

• Bring the oil back up to 190 °C.
• Fry the wings a second time until nice, crispy and brown.

Fry the aromatics

• Heat the wok and add some oil.
• Cook the minced garlic for a couple of minutes until fragrant.
• Add all the sliced chilies and cook them down for a few minutes.

Toss and season

• Add the fried wings to the wok and toss with the garlic and chilies.
• Sprinkle over the seasoning dust of salt, sugar, MSG and white pepper, adding as much as you like until they taste perfect.