Red-Braised Chicken Wings (红烧鸡翅)

Pat the chicken wings dry with paper towels. If using whole wings, you can leave them as is or cut each through the joints into drumettes and flats for easier eating.

Slice the ginger, smash the garlic if using, and cut the scallions into 2-inch pieces. Have the soy sauces, Shaoxing wine, rock sugar, and hot water measured and ready by the stove.

Heat the oil in a wide pan or wok over medium-high heat. Add the wings in a single layer and sear, turning, until lightly golden on all sides. This renders some fat and builds color.

Add the ginger, garlic, and scallions and stir for about 30 seconds until fragrant.

Add the rock sugar, light soy sauce, dark soy sauce, and Shaoxing wine. Stir to coat the wings and let the sugar begin to melt, then pour in the hot water and add the star anise if using.

Bring to a gentle boil, then reduce the heat to medium-low, cover, and simmer until the wings are tender, turning them once or twice so they color evenly.

Uncover the pan and raise the heat to medium-high. Let the sauce reduce, turning the wings frequently so they do not catch, until the liquid thickens into a sticky, glossy glaze that coats every piece.

Taste and adjust with a little salt if needed. Discard the ginger, scallions, and star anise if you like. Serve the wings hot with the glaze spooned over, ideally with steamed rice.