Mix together the rice wine, garlic, ginger and salt in a large bowl. Add the chicken wings and toss to coat. Let stand for 30 minutes.
In a small saucepan over medium heat, add all the sauce ingredients and whisk together. Bring it to a boil. When it starts to boil, reduce the heat to medium low, and simmer until it thickens slightly. Remove from the heat and set aside.
Sprinkle the cornstarch over the chicken wings, stirring to make sure each piece gets coated.
Add cooking oil to a large skillet to coat the bottom with ¼ inch of oil. Heat on medium-high until the oil reaches 375°F. Add the chicken wings to the skillet, making sure they don’t touch. Overcrowding the pan will lower the temperature and negatively affect the outcome. Cook the wings in batches to prevent overcrowding.
Cook for about 5 minutes per side, until the wings are browned. Remove the wings to a wire rack to drain.
When all of the wings have been fried, reheat the oil to 350°F. Deep fry the wings a second time until golden brown, about 30 seconds per side. Remove the wings again and place them in a large bowl.
Reheat the sauce. Pour it over the chicken and stir well until evenly coated.