To marinate the chicken wings, use bamboo skewers or a fork to poke all over the chicken wing flats to help the marinade penetrate quickly and promote even cooking. In a bowl, combine the chicken wing flats with the soy sauce, rice wine, white pepper, and grated garlic. Mix well and let marinate while preparing the aromatics, or longer for deeper flavor.
To prepare the aromatics, slice the red chili pepper, green chili pepper, and garlic, and chop the scallions. Set aside.
To coat the wings, in a bowl, add the rice flour and coat each marinated chicken wing evenly, pressing lightly so the flour adheres and forms a thin, crisp layer.
To fry the wings, in a pot over high heat, add the cooking oil and heat to 325°F (163°C). Carefully lower the wings in one at a time and deep fry for about 5 minutes until fully cooked. Remove and drain. Increase the oil temperature to 350°F (177°C), then return the wings and fry for another 2 minutes until golden and extra crispy. The internal temperature should reach at least 165°F (74°C). Remove and drain well.
To air-fry instead, preheat the air fryer to 400°F (200°C). Lightly spray the coated wings with cooking oil and arrange in a single layer. Air-fry for 18–22 minutes, flipping halfway, until golden and cooked through. For extra crispiness, increase the temperature to 425°F (218°C) for the final 3–5 minutes. Ensure the internal temperature reaches 165°F (74°C).
To stir-fry the aromatics, in a wok over medium heat, add 1 tablespoon of cooking oil. Add the salt, white pepper, black pepper, sliced red and green chili peppers, and garlic. Stir-fry for about 10 seconds until fragrant but not browned.
To combine and serve, return the fried chicken wings to the wok and toss quickly with the aromatics. Add the scallions, give everything one final toss, and serve immediately while hot and crispy.
