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Rinse the wings with water and pat them dry.
Marinate the wings with salt, sugar, garlic powder, onion powder, white pepper powder, soy sauce, beaten egg, rice wine, and 10 cloves of garlic cut into 2-3 pieces.
Cover and marinate for at least 6 hours or overnight.
Mix all purpose flour, corn starch, and potato starch together to make the batter mix.
Add the dry batter mix to the marinated wings and mix well to coat the wings.
Heat oil to 380°F (195°C) and fry the wings in batches for 5 minutes, being careful to remove any stuck-on garlic.
Let the wings rest for 15 minutes, then fry them again for 3 minutes at 330°F (165°C) to make the crust more crispy.
Remove the wings from the oil and serve.