In a large mixing bowl, pat the chicken wings dry with paper towels.

In a separate small bowl, combine the baking powder, salt, black pepper, white pepper (if using), garlic powder, onion powder, and brown sugar.

Sprinkle the seasoning mixture evenly over the chicken wings and toss until they are thoroughly coated. Ensure that the seasoning is evenly distributed.

In a large bowl, whisk together the soy sauce, Shaoxing wine, and sesame oil. Add the seasoned chicken wings to the marinade, tossing to coat. Let them marinate for at least 30 minutes at room temperature, allowing the flavors to meld.

In a large bowl, combine the cornstarch and potato starch.

After marinating, remove the wings from the marinade and lightly shake off any excess liquid.

Dredge each wing in the cornstarch and potato starch mixture, pressing the coating onto the wings for better adherence.

Preheat your air fryer to 400°F (200°C) for about 5 minutes.

Lightly grease the air fryer basket with cooking spray or a brush of oil.

Place the coated wings in a single layer in the air fryer basket, ensuring there is enough space between them for even cooking.

Cook the wings at 400°F (200°C) for 25-30 minutes, flipping them halfway through the cooking time. They should be crispy and have an internal temperature of 165°F (74°C).

While the wings cook, in a small saucepan over medium heat, combine hoisin sauce and sriracha sauce. Heat until the mixture is warmed through.

Once the wings are done cooking, you can either toss them in the sauce mixture or serve the sauce on the side for dipping.

Garnish with sesame seeds, chopped green onions, and red pepper flakes if desired.