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Combine chicken wings, black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Shaoxing wine, sesame oil and egg in a large mixing bowl. Mix everything until the wings are well-coated.
Next, add the cornstarch and all purpose flour and mix again until the wings are coated.
Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking).
After marinating, if it looks like there is liquid in the bowl, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating.
If it still looks too watery, add a bit more cornstarch and flour.
Fill a medium pot or wok about two thirds of the way up with oil, and heat it to 325°F/160°C.
Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels.
After all of the wings are fried, allow them to rest for about 10 minutes, then return them in batches to the oil, and fry again for 3 minutes.
Drain on paper towels or a cooling rack, and serve!