Separate the chicken wings into segments (wing tip, mid wing and drumette). Save the wing tips for stock and cut two slits into each of the other pieces.In a large bowl, combine the chicken wings with the pepper, five spice, garlic, sugar, stock powder, soy sauce, wine, egg, sesame oil, and the flours, adding a tablespoon or two of water if necessary, to form a batter. Marinate for at least 30 minutes.Heat the oil in a large heavy-based saucepan to 170-180˚C and fry the chicken wings for 5-6 minutes, or until golden brown. Rest for at least 20 minutes, then fry again for a further 2-3 minutes to crisp up.For the chilli sauce, combine the ingredients in a small blender and blend to a smooth sauce. Taste and adjust the seasoning. Serve the chicken wings with the chilli sauce. Photography by Kitti Gould.Want more from The Cook Up?• Stream free here at .• Get the show recipes, articles and more.• Cook more Adam Liaw recipes.