Mix cornstarch, wine, and water to create a slurry. Heat oil in a saucepan to 350F.

Dredge chicken wings in slurry and immediately slide into hot oil. Cook for 10 to 12 minutes, then remove wings to a paper towel to cool.

In a separate pan, heat sesame oil, then toast garlic, green onion, and red pepper until fragrant.

Put cooled wings in a large bowl with garlic and green onion mixture, then sprinkle in salt and pepper. Mix thoroughly.