Peel and slice both the garlic cloves and ginger. Half of the ginger will be for marinating and the other half will be used for stir-frying.
In a bowl, mix the salt, Shaoxing cooking wine, and half the ginger slices together to create a marinade. Put the chicken wings in and stir to evenly coat them. Let it marinate for 10 minutes.
Once the wings are finished marinating, heat the vegetable oil in a wok and sauté the wings until both sides become golden brown.
Remove the wings from the wok and set aside. Leave the oil and remaining liquid in the wok and add the ginger and garlic slices. Stir-fry them for 1-2 minutes before adding in the star anise, cinnamon and Sichuan peppercorns. Continue to stir-fry for 2 minutes.
Add the chicken wings back in along with the light and dark soy sauce. Stir to evenly coat.
After, add in enough water to slightly submerge the wings and bring it to a simmer stirring occasionally.
If your rock sugar is in large pieces, break them up before adding to the wok. Turn the heat to medium-high and cook for another 5 minutes. The sauce should start to thicken.
Reduce the heat to low and continue to cook for 5-10 minutes. Add more water if the sauce thickens too much.
Turn off the heat and scoop the chicken wings out. Try to avoid scooping out the spices. Put the chicken wings on a plate and they’re ready to serve. You can drizzle some of the sauce on top too. Enjoy!