In a mixing bowl, combine soy sauce, rice wine, five-spice powder, ginger, garlic, black pepper, and salt. Add the chicken wings and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.

In another bowl, mix together flour, cornstarch, baking powder, salt, and black pepper.

In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).

Remove the wings from the marinade, allowing excess to drip off. Dredge each wing in the flour mixture, ensuring they are well-coated.

Carefully add the breaded wings to the hot oil in batches. Fry for about 8-10 minutes or until golden brown and cooked through. Use tongs to turn them occasionally.

Remove the wings from the oil and drain on paper towels. Serve hot with your favorite dipping sauce.