Use a fork to poke holes in the back of the wings, to help the wings absorb the flavor better. Transfer wings to a big bowl. Add the garlic, scallion, Shaoxing wine, light soy sauce, oyster sauce and salt. Marinate for 2 hours at room temperature or up to overnight in the refrigerator.

When ready to cook, drain any liquid from the wings. Add the all-purpose flour. Mix with your hands until the flour is mixed evenly. The wings should be coated with a sticky batter without any dry flour.

Add the cornstarch and mix with your hands again until all the wings are evenly coated.

Heat 3” oil in a medium deep pot to 320°F (160°C). Line a baking sheet with a wire rack.

Shake off excess cornstarch from the wings, and carefully add into the oil. Fry in batches if needed so you don’t crowd the pot. Fry for 3 minutes at 320°F (160°C). Do not touch the wings during the first 1 to 2 minutes of frying. Then stir gently a few times. Fry until the wings are golden. Transfer the chicken onto the lined baking sheet to drain excess oil. Repeat to fry the rest of the wings.

Raise the oil temperature to 350°F (180°C). Return the wings to the oil and fry for another 2 minutes, until the crust becomes golden brown. Transfer to the lined baking sheet to drain off excess oil. Serve as an appetizer.