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PdfHeat a large wok or deep skillet over high. When pan is hot, add a few drops of wine into pan—it should sizzle. Add chicken wings immediately stir to coat chicken in evaporating wine. Cook until most of the wine has evaporated, about 30 seconds. Add 2 cups hot water, ginger, orange peel, and star anise. Bring to a boil over high, reduce heat to medium, and simmer, stirring occasionally, 10 minutes.
Stir in light soy sauce, brown sugar, dark soy sauce, and salt. Cover and cook over medium heat, stirring occasionally, until liquid has reduced to about 1 cup and the tip of a roasting white inserted into a chicken wing 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, mahogany-colored sauce, 5 to 7 minutes. (Some of the sugary sauce will darken and stick to the sides of the pan). Transfer wings to a serving platter. Let rest 5 minutes, then serve with additional scallions, and serve with orange wedges.