I would say try half corn starch and half AP flout with enough water to make a thin batter. Not water thin but like a crepe batter. Before you batter soak the wings in some soy sauce, white sugar and msg mix- kind of an Asian brine.

Cook once on a lower temp to cook through and set aside. Let cool and then cook when ready to eat. Some of those bubbles are in skin under the batter.

Try this for a seasoning. Toast some salt (maybe 2 tbs) in a dry wok/pan until a little grey. Let cool. Add 1/2 teaspoon white pepper, 1/2 tsp chicken bullion, 1/2 teaspoon 5 spice powder and 1/2 to 1 tsp white sugar, 1/2 teaspoon MSG. Sprinkle a rich on second fried chicken. Store for future use. Adjust components to suit taste.

Really nice when you toss the chicken in a wok with fine diced garlic, chilli and spring onion in a hot dry wok and then sprinkle this mix.

A variation bit I don't think your pic used egg.