Pour enough vegetable oil into a deep frypan or wok so that it is about 2 inches deep. Heat on medium-high until oil reaches 350 degrees F.
Whisk flour, cornstarch, and water in a medium-sized bowl until no lumps remain. Pat chicken wings dry with paper towel. Coat chicken with the liquid mixture and then place into hot oil.
Fry chicken pieces, about 6-8 at a time, for 8 minutes. Chicken will be a light golden color. Drain excess oil on paper towels; set chicken aside.
Working in small batches, fry chicken a second time for 8 minutes (Note: Chicken does not get coated again in the liquid mixture). Chicken should now be golden and crunchy. Set finished chicken aside to drain again on paper towels.
In a wok or large frypan, heat olive oil; add garlic and heat until garlic aroma is evident; add chili flakes and scallions; cook for a few additional minutes.
Turn off heat and place finished fried chicken piece into pan with garlic mixture; toss chicken until coated. Sprinkle with white pepper, black pepper, MSG and salt to taste.