Set out the chicken wings along with light soy sauce, dark soy sauce, Shaoxing wine (or dry sherry), sliced ginger, garlic cloves, brown sugar, and a splash of sesame oil; have scallions and toasted sesame seeds ready for garnish.

Pat the wings dry, then combine them in a bowl with the two soy sauces, wine, ginger, garlic, sugar, and sesame oil, turning until every piece is evenly coated.

Cover and let the wings marinate—ideally 30 minutes on the counter or several hours in the fridge for deeper flavour.

Pre-heat a wide skillet or shallow Dutch oven over medium-high heat and drizzle in a little neutral oil.

Lift the wings from the marinade (reserve the liquid) and sear them skin-side down until lightly browned, working in batches if necessary.

Return all the wings to the pan, pour in the reserved marinade plus a small splash of water, and bring the mixture to a gentle simmer.

Cover and braise the wings, turning once or twice, until the meat is cooked through and tender.

Remove the lid and raise the heat slightly so the sauce reduces to a glossy glaze that clings to the wings.

Toss the wings in the thickened sauce to ensure an even lacquer, then transfer them to a serving platter.

Finish with sliced scallions and a sprinkle of toasted sesame seeds; serve hot alongside steamed rice or as a snack on their own.