Marinate the wings by combining them with soy sauce, fish sauce, sesame oil, Shaoxing wine, and spices in a bowl. Cover and refrigerate for at least 30 minutes, preferably overnight.

Set up your frying station by heating oil in a deep pan or Dutch oven to 350°F (175°C). Use a thermometer to check the temperature.

Coat the marinated wings in cornstarch, ensuring they are completely dusted for that crispy exterior.

Fry the wings in batches for about 10-12 minutes until golden brown and crispy, ensuring they reach an internal temperature of 165°F (74°C).

Drain excess oil by placing cooked wings on a plate lined with paper towels.

Serve the wings hot with fried rice or your favorite dipping sauce.