In a large bowl, combine your fresh chicken wings with peanut oil, Shaoxing wine, light soy sauce, ground ginger, sugar, salt, garlic powder, and white pepper. Mix well until the chicken is thoroughly coated. Cover the bowl and let the wings marinate in the refrigerator for at least 2 hours, or ideally overnight, to absorb all the delicious flavors.

Before cooking, preheat your air fryer to 350°F (176°C) for about 5 minutes. This ensures a hot cooking environment, which is crucial for achieving crispy exteriors on your wings.

Remove the marinated wings from the refrigerator and let them sit for a few minutes. Drain the excess marinade and pat the wings dry with paper towels. In a shallow dish, mix cornstarch and all-purpose flour. Toss each wing in this mixture until well-coated.

Lay the coated wings in a single layer in the air fryer basket, ensuring they are not overcrowded. Lightly spray the wings with oil to promote golden-brown color and prevent sticking.

Set your air fryer to cook for 12-15 minutes. Halfway through, flip the wings for even browning. They should look crispy and inviting when they're done.

Once the cooking time is up, carefully remove the wings from the fryer and place them on a serving platter. Serve them hot for the best texture, paired with your favorite dipping sauces.