Sticky Chicken (Mild)

(adapted from Food & Wine magazine)

2-3 lbs chicken wings

1 tbsp ginger, grated

2 chili peppers

2 star anise

1 cinnamon stick (2-3" long)

1/3 c shoyu

1/3 c shaoxing wine

1/3 c water

3 tbsp sugar

3 tbsp mirin

3 tbsp oyster sauce

Fry chicken wings in a non stick skillet over medium heat for 5 minutes on each side. Add ginger, chili peppers, star anise and cinnamon. Stir fry for a minute. Add remaining ingredients. Cover and reduce heat to low. Simmer for 10 minutes. Remove cover and increase heat to medium. Cook for 15 minutes or until sauce is reduced and thickened.