Step 1

In a bowl, combine chicken wings with soy sauce, wine, sugar, ½ teaspoon of garlic salt, and ¼ teaspoon of white pepper. Cover the bowl and marinate for 30 minutes or up to overnight.

Step 2

Salt & pepper mix. In a small bowl, combine 1 teaspoon of garlic salt, ½ teaspoon of pepper, and kosher salt.

Step 3

In a bowl or zip lock, combine cornstarch and flour. Coat the wings with flour mixture on all sides. Shake off excess flour.

Step 4

Fill a deep pot with 2 to 3 inches of the cooking oil and preheat to 300°F over medium-high heat. Add the drummettes, reduce the heat to medium to maintain temperature to 300°F. Cook, turning often, for 5 minutes or until the fully cooked and skin is just starting to crisp up. Transfer the drummettes to a cooling rack. Repeat this process to cook the wingettes for a few minutes less than the drumettes. Let them rest for 15 minutes. (see notes)

Step 5

Bring the oil to 350°F. Put the drummettes and wingettes back. Cook for 3-5 minutes or until extra crispy.

Step 6

In a wok, heat 2 tablespoons of reserved frying oil. Cook the jalapeno for 1 minute. Add the white part of scallions and stir for 30-45 seconds. Add minced garlic and cook just until fragrant.

Step 7

Add the chicken wings back into the wok and stir fry for 30 seconds. Add the salt and pepper mix (from step #2). Keep stirring until the wings are fully coated with seasoning. Taste and adjust the seasoning with more garlic salt, salt, and/or white pepper.