Rinse the chicken wings under cold water and pat them dry with paper towels. Remove the wing tip using a sharp knife or kitchen shears. This step is optional but can help the wings cook more evenly.

In a large mixing bowl, combine the wings with light soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine. Toss the wings in the marinade mixture, making sure they are evenly coated. Allow them to marinate for at least 30 minutes to enhance the flavor.

After the 30 minutes is up, drain the marinade liquid and discard it. Add corn starch or potato starch and egg to the chicken wings, and toss to coat them evenly.

In a deep pot or a deep fryer, heat oil to around 350ºF (175°C). The amount of the oil should be less than the oil you use in deep frying and more than the oil you use for stir fry. Carefully add wings into the hot oil, being cautious not to overcrowd the pot and work in small batches. Fry them for about 5-7 minutes or until golden brown and crispy. Turn them in every 15 seconds. The internal temperature should reach 165°F (74°C) to ensure they are cooked through. You can test this with a meat thermometer.

Once the wings are cooked, remove them from the oil using a slotted spoon or tongs and place them on a wire cooling rack or paper towels to drain off any excess oil

If desired, you can season the cooked wings with additional salt and pepper while they are still hot to add extra flavor. Garnish wings with green onions and fresh red peppers. (optional)

Serve the chicken wings immediately while they are still hot and crispy.