Put chicken wings in a large bowl, add salt, black pepper, baking soda and garlic paste. Mix all the ingredients and rub the wings well. Set aside and marinate for 15 mins.
Cut garlic, chillies, onions and spring onions into thin slices.
Dredge the marinated wings with the potato/corn starch. Coat each wings well and toss the excess flour out before frying.
Heat the oil into high heat at about 350° F ( 180° C ). Add the coated wings and deep fry for 3-4 mins, until the wings start floating. Remove from oil and set aside for 6-8 minutes.
Then reheat the oil to high heat and deep fry the wings again for 5-6 minutes or until crispy golden brown. ( Double frying make the wings more crunchy.)
Remove the wings from the oil and set aside on the cooling rack.
Heat a wok/pan to medium-high heat. Drizzle 1 tbsp of oil, add the garlic and stir for few seconds, follow with the onions, chillies and spring onions. Stir well.
Add the fried chicken wings, sprinkle salt and pepper seasonings ( Option 1 or Option 2 ). Toss well to combine all ingredients evenly.
Crispy Salt and Pepper wings are ready! Serve immediately white hot.