Grandmother'S Chinese Chicken Wings - cooking recipe

Ingredients

16 whole chicken wings, flap segments removed and saved for stock
1/3 cup sake
1/3 cup soy sauce
4 tablespoons brown sugar (If you like it sweeter, add more. You can check the flavor of the sauce at any time and I encourage )
2 -3 tablespoons mirin
3 tablespoons fish sauce (originally oyster sauce-can try with hoisin sauce)
4 large thin slices fresh ginger
1 -2 cloves star anise
1 dried hot chili pepper
1 cinnamon stick
shaved green onion, for garnish (julienne cut)
sesame seeds, for garnish

Preparation

Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken.
Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, hoisin sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer.
Cook, covered, about 12 minutes.
Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes.
Skim off the fat if you like(not recommended), and serve, garnishing with scallion shavings and sesame seeds. Andrew likes to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.