serves 4
1/4 cup Shaoxing wine
2 pounds chicken wing drumettes and flats
2 cups very hot water
1 (3-inch) piece fresh ginger, thinly sliced crosswise on a mandoline (about 1/2 cup)
6 orange peel strips (from 1 orange)
1 whole star anise
2 tablespoons Chinese light soy sauce (such as Pearl River Bridge Golden Label)
2 tablespoons molasses
1 tablespoon dark brown sugar
2 teaspoons Chinese dark soy sauce (such as Pearl River Bridge)
3/4 teaspoon kosher salt
1/4 cup chopped scallions, plus more for garnish
Orange wedges, for serving
Heat a large wok or deep skillet over high. When pan is hot (test by sprinkling a few drops of wine into pan — it should evaporate within seconds), add wine and chicken wings. Immediately stir to coat chicken in evaporating wine. Cook until most of the wine has evaporated, about 30 seconds. Add 2 cups hot water, ginger, orange peel, and star anise. Cover and bring to a boil over high; reduce heat to medium, and vigorously simmer, stirring occasionally, 10 minutes.
Stir in light soy sauce, molasses, brown sugar, dark soy sauce, and salt. Cover and cook over medium, stirring occasionally, until liquid has reduced to about 1 cup and the tip of a paring knife inserted into a chicken wing flat meets little resistance, 15 to 18 minutes.
Uncover pan, increase heat to high, and cook, stirring constantly, until chicken is coated in a thick, glossy, mahogany-colored sauce, 5 to 7 minutes. (Some of the sugary sauce will darken and stick to the sides of the pan.) Remove from heat, and stir in scallions. Transfer wings to a serving plate. Let rest 5 minutes. Garnish with additional scallions, and serve with orange wedges.