Pad dry the chicken wings with paper towel.
Cut the chicken wings at the joints, separating the drumettes from the midsection and the tip of the wings.

Place the tips in a small pot with water, cook them and save the broth. Discard the tips of the wings.
Season the chicken wings sections with soy sauce, salt, and ground black pepper. Leave it marinating for about 45 minutes.

At the meantime, cut and measure the ingredients for the sauce.
After the chicken wings marination time is over, add and mix in 2 Tbsps. cornstarch.

Deep fry the chicken wings until golden brown and reserve.