In a small bowl, combine the ingredients for the sauce and mix well to combine. Thoroughly wash and clean the chicken wings, then drain. Slice the spring onions (keep the white part separate from the green part).Heat the vegetable oil in a wok, or large frying pan over medium heat. Add the sliced ginger and white parts of the spring onion and cook, stirring, for 1-2 minutes, or until fragrant.Add the chicken wings to the pan and cook on both sides until lightly golden. Add the Shaoxing wine to the pan and toss to combine with the chicken.Pour the prepared sauce into the pan and turn the chicken wings to coat. Bring to the boil, then reduce and simmer, covered for 10 minutes, turning the chicken occasionally. Remove the lid and reduce the sauce until it thickens. Remove from the heat.Serve the chicken wings sprinkled with the reserved sliced green spring onion. Photography by Jiwon Kim.Want more from The Cook Up?• Stream free here at .• Get the show recipes, articles and more.