Place the wings in a large bowl, add the soy sauce and cha siu sauce, toss to combine and stand for 15–20 minutes.Heat the oil in a large frying pan over medium–high heat. Add the ginger and garlic and stir for 1 minute or until fragrant. Add the wings and cook until golden on both sides. Add 100-150 ml water, cover with a lid, reduce the heat to low and simmer for 10 minutes or until the sauce has thickened and the wings are nicely glazed. Serve with steamed rice. Photography by Adam Liaw.Want more from The Cook Up?• Stream free here at .• Get the show recipes, articles and more.