In a large saucepan, place the soy sauce, brown sugar, five spice, chillies, star anise, pale ale and rice wine vinegar. Bring to the boil over high heat, then reduce the heat to low and simmer for 15 minutes. Add the chicken wings, garlic and ginger, then simmer gently for 30–40 minutes or until tender.Heat the vegetable oil in a large heavy–based saucepan to 180°C. Drain the wings and pat dry. If you like you can simmer the marinade until reduced to a nice sauce consistency for dipping.  Place the cornflour in a large bowl. Working in batches, toss the chicken wings in the cornflour, shake off the excess, then deep–fry for 2-3 minutes or until golden brown. Drain on a wire rack, then serve hot, scattered with spring onions. Photography by Adam Liaw.Want more from The Cook Up?• Stream free here at .• Get the show recipes, articles and more.