Preparation

• Heat a large wok or deep skillet over high heat. When pan is hot, add wine and chicken wings. Immediately stir to coat chicken in evaporating wine. Cook until most of the wine has evaporated. Add 2 cups hot water, ginger, orange peel, and star anise. Cover and bring to a boil over high; reduce heat to medium, and vigorously simmer, stirring occasionally, 10 minutes.
• Stir in soy sauce, molasses, brown sugar,  and salt. Cover and cook over medium, stirring occasionally, until liquid has reduced to about 1 cup and the tip of a paring knife inserted into a chicken wing flat meets little resistance, 15 to 18 minutes.
• Uncover pan, increase heat to high, and cook, stirring constantly, until chicken is coated in a thick, glossy sauce, 5 to 7 minutes.  Remove from heat, and stir in scallions. Transfer wings to a serving plate. Let rest 5 minutes. Garnish with additional scallions, and serve with orange wedges.