Braised chicken wings with caramelized onions (Aunty Jenny's wings)

Marinate the chicken wings in soy sauce and a little sugar, a day ahead or at least 30 minutes before.

Pat the wings dry with paper towel held in tongs, so they do not splatter.

Dust with a very little cornstarch for a better sear and less sticking (optional).

Heat enough oil to coat the bottom of a wok or pot with a lid; sear the wings in two batches without crowding, just for colour, not to cook them through.

In the same fat, saute the onions with a bit of salt over high heat; pour off oil if there is too much.

Deglaze with water whenever brown bits build on the pan, two to three times, as the onions caramelize.

Add the garlic and lots of ginger and cook a couple of minutes; deglaze once more.

Return the chicken and toss. Add oyster sauce, dark soy sauce for colour, and Chinese cooking wine if using; stir.

Add water to come about halfway up, since the wings release liquid; turn the heat low and add white pepper. Add more dark soy sauce for a darker colour and a touch more water.

Cover and braise 20 minutes until fork tender but still on the bone.

Taste and adjust with soy sauce or oyster sauce; a squeeze of lemon or a little vinegar is optional. Garnish with green onions.