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

Heat vegetable oil in a deep fryer to 350°F (175°C).

Remove the chicken wings from the marinade and let excess marinade drip off. Toss the wings in cornstarch until evenly coated.

Carefully place the coated wings in the hot oil, frying in batches to avoid overcrowding. Fry for 8-10 minutes or until golden brown and cooked through.

Use tongs to transfer the wings to a plate lined with paper towels to drain excess oil.

Serve hot with your choice of dipping sauce, such as sweet and sour sauce or chili sauce.