Marinade chicken wings in cooking wine, soy sauce, salt, pepper, Chinese 5 spice, and ginger for 30 minutes.
Beat eggs and add a pinch of salt in a bowl. Place cornstarch on a plate. Dip wings in cornstarch, then egg, then in cornstarch again. Leave wings on plate for 15 minutes before frying to ensure the batter will stick on the wings when frying.
Heat oil to 350F in a pot (medium heat). To check if the oil is hot enough, add a little cornstarch and see if the corn starch starts to bubble. If yes, then fry wings for roughly 7 minutes. Cooking Tip: Make sure that you don't overcrowd the wings. This will result in a soggy and oily wing. After frying, place on wire rack or on top of paper towels.
Heat oil to 400F (medium-high heat). Fry the wings again until they turn golden brown for 2-3 minutes. After frying, place on wire rack or on top of paper towels.
To make the salted egg sauce, start by cutting salted duck eggs in half and scoop out egg yolks. Then mix the egg yolks with garlic, sugar, and oyster sauce.
In a pan, heat up butter and sauté minced shallots for 1-2 minutes. Then add the egg yolk mixture and fry for 2 minutes. Add wings in the pan and coat the wings with egg yolk sauce.