In a large mixing bowl, combine the chicken wings with the egg, oyster sauce, soy sauce, garlic powder, white pepper, and oil. Mix thoroughly until each wing is well-coated. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes in the refrigerator.

While the wings are marinating, whisk together the all-purpose flour, cornstarch, and baking powder in a separate bowl. Once marinating time is up, toss wings in this dry mixture.

In a deep pot, heat enough oil to achieve approximately 1½ inches in depth over medium heat until it reaches 350°F (175°C). Prepare a cooling rack lined with paper towels.

Carefully lower the coated chicken wings into the hot oil in batches, frying for 3-4 minutes until golden brown and crispy.

Transfer the wings to the wire rack to drain any excess oil and let rest for about 10 minutes.

Increase the oil temperature to 400°F (204°C) and fry the wings again for 1-2 minutes.

Remove the wings from the oil and serve hot with carrot and celery sticks along with your favorite dipping sauces.