Pat the chicken wings dry thoroughly using paper towels. Place them in a large mixing bowl.

Add the following ingredients to the bowl with the wings: bouillon cube sugar, white pepper, sazon seasoning, garlic powder, fish sauce, soy sauce, oyster sauce, rice wine vinegar, sesame oil, eggs, and 2 tablespoon cornstarch

Use your hands to mix everything together until the wings are evenly coated. Cover the bowl with plastic wrap and let it marinate at room temperature for 1½ hours or overnight.

Just before frying, add the remaining 2 tablespoons of cornstarch to the wings and toss well to ensure a light, even coating.

In a large heavy-bottomed pot, add a couple inches of oil for deep frying. Heat the oil over medium-high heat until it reaches 320–325°F. Use a deep-fry thermometer for accuracy.

Place a baking sheet fitted with a wire rack nearby to drain the wings after frying.

Working in small batches, shake off excess marinade from each wing and carefully lower it into the hot oil. Fry for 5–7 minutes, or until golden brown and crispy. The internal temperature should reach at least 165°F.

Use tongs or a slotted spoon to transfer the wings to the prepared wire rack, letting the excess oil drip off.

Continue frying the remaining wings in batches. Serve hot and enjoy immediately!