Mix the marinade ingredients in a small bowl. Put the chicken wings into a large plastic bowl or sandwich bag and add the marinade. Mix well, ensuring each wing is well coated. Cover the bowl or seal the bag and chill for at least 1 hour, and up to 8 hours.
Now make the sauce to braise the wings – heat the oil in a wok over a medium to high heat. Add the shallot, spring onions, garlic, chilli and ginger – cook for 2 minutes until fragrant, stirring constantly.
Now add the sugar, star anise, cinnamon stick, white pepper, Szechuan peppercorns and Chinese 5 spice – stir to combine well. Pour in the dark and light soy sauces, the water and bring to the boil, then reduce the heat to medium low.
Put the oven on to a low heat (to keep the wings warm later in this step). Remove the wings from the marinade and discard. Add the wings to the wok and pour in the Shaoxing rice wine, stir gently and bring to a simmer. Cover and cook over a medium to low heat for 15 minutes. Stir, cover again and cook for another 15 minutes. Transfer the wings to a plate or bowl and place in the warm oven.
Sieve the sauce and discard the whole ingredients. Return the sauce to the wok, bring to the boil and then reduce to a simmer and reduce the sauce for 10 to 12 minutes. Remove the wings from the oven, pour over the sauce and garnish with the chopped spring onions and serve.