In a large bowl, combine Shaoxing wine, minced ginger, and kosher salt. Add chicken wings, coat well, cover with plastic wrap, and marinate for at least 20 minutes, or overnight if possible.

In a heavy skillet, pour enough neutral oil to submerge the wings halfway. Heat oil over medium-high heat until it shimmers (about 350°F or 175°C).

Remove marinated wings, allowing excess to drip off. Dredge in potato starch, shaking off excess.

Fry coated wings in batches for about 10 minutes, flipping halfway until golden brown. Use a slotted spoon to transfer wings to a paper towel-lined plate.

In a separate pan, melt butter over medium heat. Sauté sliced chiles and minced garlic until lightly browned and fragrant (1-2 minutes).

Serve fried wings with sautéed chiles and garlic on top, sprinkle with ground white pepper and Szechuan pepper-salt, and enjoy!