Heat oil for deep frying to 180C. Carefully drop the cooked chicken wings into the hot oil and fry for 2-3 minutes, or until piping hot and crispy. Remove from the oil with a slotted spoon and set aside on a plate. Alternatively, reheat the wings on a rack in the oven or in an air fryer at 180C for 10 minutes.
Heat a wok or a large frying pan over a medium-high heat. Add the sliced onion, carrot, spring onion and chopped garlic in oil and stir-fry for 30 seconds. Add the piping hot crispy chicken wings and season generously with Chinese salt & pepper mix. Add the chilli flakes and rice wine and mix well once more.
Transfer the salt & chilli chicken wings to a serving plate or food container and serve.