In a mixing bowl, combine soy sauce, rice vinegar, hoisin sauce, five-spice powder, garlic powder, ginger powder, black pepper, and sesame oil. Add the chicken wings and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.

In another bowl, mix together all-purpose flour, cornstarch, salt, and white pepper.

Remove the wings from the marinade and let excess liquid drip off. Dredge each wing in the flour mixture, ensuring an even coating.

Heat vegetable oil in a deep fryer to 350°F (175°C). Fry the wings in batches for about 8-10 minutes or until golden brown and crispy. Use tongs to turn them occasionally.

Remove the wings from the oil and drain on paper towels. Serve hot with your favorite dipping sauce.