Remove fat and feathers from duck wings. You may have to cut off skin where remnants of feathers appear.
Place wings into a large resealable bag.
Whisk together the onion powder, garlic powder, paprika, pepper, five spice powder and salt and tip onto wings in bag.
Massage wings to completely cover wings with seasonings
Remove air from bag and then seal.
Place in fridge to marinate overnight.
Once wings have marinated for at least 12 hours
Tip wings into a saucepan and add water.
Place saucepan on a high heat until liquid begins to bubble, then lower heat to simmer and cover.
Allow to cook slowly until meat becomes tender (approx. 1 1/2 to 1 3/4 hours).
Drain wings thoroughly to remove liquid, then tip them into a large bowl.
Scatter flour on top of wings and toss until they are completely coated.
Pour enough oil into a skillet or fryer to ensure wings will be mostly submerged and place on high heat.
Place paper towels under wire rack.
When oil is very hot, carefully add duck wings, one by one, to oil and cook until crispy (approx. 1 minute).
Do not overcrowd skillet or fryer. You will likely have to fry wings in two batches.
Make sure to turn wings so that they are crispy on all sides.
Place on wire rack to drain.
Heat 1 tsp of oil in a sauté pan then add scallion and chili.
Sauté until flavors release then immediately remove from pan and place onto a paper towel.
Place wings onto a large plate then scatter scallions and chillies on top.
Sprinkle with freshly ground salt and black pepper
Serve immediately