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Mix the soy sauce, rice wine, and broth together. Set aside.
Heat oil in a large, heavy bottomed pan over medium high heat until it shimmers. Add wings in one layer (meaty side down) and let cook for half a minute.
Add soy sauce mixture, so that the sauce mostly covers the layer of wings. If you need, add more broth.
Add the rock sugar to the pan, stirring occasionally until it is melted into the sauce.
Bring the sauce to a boil, then lower to a simmer. Cover and let simmer until the sauce is reduced by about half, about 10-15 minutes.
Flip the wings over so both sides get nice and saucy. Cover and simmer for another 5-10 minutes.
Flip the wings one more time and leave the cover off. Let the sauce reduce until it is thick like syrup.
Use a spatula to remove the wings and garnish with green onions. Enjoy!