Steps

1. Trim the tips off the 12 chicken wings and cut them in half at the joint.
   🕒 01:21
2. Rinse the cut chicken wings and thoroughly pat them dry.
   🕒 02:30
3. Place the cut chicken wings in a resealable bag with [A] Salt 1 tbsp, [A] Cooking Sake (Rice Wine) 1 tbsp, and [A] Black Pepper a pinch. Massage well and let marinate for about 15 minutes.
   🕒 03:30
4. Prepare 2 bay leaves, 3-4 cloves garlic, 1 piece ginger, 2-3 cloves, and 2-3 dried tangerine peels.
   🕒 04:31
5. Heat 3 tbsp Taihaku Sesame Oil in a frying pan. Add the garlic, ginger, and tangerine peels and stir-fry to infuse the oil with their aroma.
   🕒 05:06
6. Once the aroma is fully released, remove the stir-fried garlic, ginger, and tangerine peels from the pan.
   🕒 05:51
7. Add the cloves to the same pan and let them infuse the oil. Add the marinated chicken wings and sear over high heat until golden brown. (Key Tip!) Searing them until the bones are exposed will help the flavor penetrate better later.
   🕒 06:05
8. Once browned all over, return the removed garlic, ginger, tangerine peels, and bay leaves to the pan.
   🕒 07:10
9. Add 300-350ml Shaoxing wine, 3 tbsp Sugar, a pinch of Salt, and a pinch of Black Pepper. Pour in enough to cover the chicken wings. Once it boils, reduce the heat, cover, and simmer for 25 minutes. (Key Tip!) Using only Shaoxing wine without any added water concentrates the flavors.
   🕒 07:19
10. When the sauce starts to thicken, increase the heat and drizzle in 2 tbsp Sesame oil. Stir to combine. When serving, remove the bay leaves and wing tips.
    🕒 10:05