Chinese Style Caramel Chicken Wings 中式焦糖鸡翅膀

Have ready the ingredients needed to cook the dish.
First cut chicken wings into 3 parts, the middle wingette, the meatiest drumette and the wing tips. Put the wingette and drumette into a mixing bowl and set aside the wing tips for other use.
Then prepare ingredients and seasonings to marinade the cut chicken wings.
Peel skin off ginger and chop some garlic. Also dice spring onions and set aside for garnishing. We can start to marinade the chicken wings.
To marinade the chicken wings, add in the minced garlic and grate in the peeled ginger. Then add in the salt, soya sauce and shaoxing wine.
Stir to mix everything together. Cover with cling wrap and leave to marinade for at least 30 minutes. And we are ready to cook the chicken wings.

First heat up wok with 2 tbsp cooking oil. Then add in the rock sugar. Stir till rock sugar melts and turns golden brown and caramelize. Slowly add in water. Stir well to incorporate the liquid.
Then remove from wok and pour the caramel syrup into a bowl or cup.
Using the same wok, heat up a little oil. Arrange the marinated chicken wings on the wok (in a single layer). Using low heat, pan fry the chicken wings till golden on both sides. Then add in bay leaves, the remainder of the marinade and the caramel syrup. Bring the caramel syrup to a boil.
Cover and using low heat, simmer for about 20 minutes, stirring every 5 minutes making sure to flip the chicken wings so they are evenly cooked and starts to darken.
Simmer till the liquid syrup is much reduced. Then uncover and continue to stir till the syrup is almost dried up and form a sticky glaze on the chicken wings. And we are done!
Serve warm on plate over a bed of fresh green lettuce, garnished with chopped spring onions, toasted white sesame seeds and slices of red chilies. Enjoy on its own or with a bowl of hot steamed rice.