In a large bowl, combine chicken wings with soy sauce, fish sauce, sesame oil, Shaoxing wine, and selected spices. Mix well. Cover and marinate for at least 30 minutes.

Prepare the cornstarch coating in a separate bowl. Mix cornstarch and optional flour.

Heat enough oil in a deep frying pan to submerge wings halfway, about 2-3 inches deep, to 350°F (175°C).

Coat marinated wings in cornstarch mixture, shaking off excess coating.

Fry coated wings for about 10-12 minutes until golden brown and crispy, turning occasionally.

Remove wings and drain on paper towels to absorb excess oil. Serve hot.