2 to 2½ pounds chicken wings, drummettes and wings separated
1 2-inch piece ginger, peeled and sliced
3 cloves garlic, smashed
3 tablespoons sugar
1 cinnamon stick
2 pieces star anise
Instructions
In a large Dutch oven or pot, heat the chicken, soy sauce, and water over medium flame. Bring the liquid to a boil, and then reduce to a gentle simmer.
Add the ginger, garlic, sugar, cinnamon and star anise. Allow the chicken to simmer for 45-60 minutes, or until the wings are fell-off-the-bones tender. To attain brown look on both sides of wings, turn chicken over halfway through the cooking time.
Transfer chicken wings into a deep platter and pour some sauce over it. Serve as is or with rice.