Marinate the chicken wings. Pat the chicken wings dry with paper towel and place them in a large bowl. Add the salt and cooking wine.
Toss the chicken wings in the salt and wine and leave for about 15 minutes.
Prepare the other ingredients while you wait for the chicken wings to marinate. Take your knife and slice the ginger, garlic and spring onions. Measure out the soy sauce and sugar.
Take a non-stick pan and a lid (you may want to use a slightly larger pot than I have, more than 24cm in diameter, to avoid crowding the wings, causing uneven heat). Preheat the pan for about a minute and then put about a tablespoon (15ml) of peanut oil in the bottom.
Add the sliced ginger, garlic, spring onion and two star anise. Quickly stir fry for about 2 minutes, allowing the spices to release their flavor.
Add the marinated chicken wings. Cook only a few wings at a time, do not put the whole bowl into the pot, as you will end up with too much juice from the chicken, causing it to stew.
Now that the pan is much hotter, the chicken wings need to be turned quickly, so that they cook evenly.
Pour both soy sauces into the pot, cover and cook for 6 minutes, flipping the wings while they simmer.
Take the lid off the pan and cook for 5-6 minutes on high.