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Perfume the wings with wine: Set the chicken, wine, and hot water near the stove. Put the orange peel, ginger, chile, and star anise in a small bowl. Heat a large wok or similarly-shaped pan over high heat. When hot, pour the wine into the pan then dump in the wings. Immediately stir to coat the chicken in the evaporating wine.
Simmer with the base seasonings: When most of the wine is gone, add the hot water, orange peel, ginger, chile, and star anise. Cover, bring to a boil, then lower the heat to medium. Let vigorously simmer for 10 minutes, stirring occasionally.
Add the salt-sweet seasonings: Stir in the light and dark soy sauces, molasses, brown sugar, and salt. Recover and continue cooking for 15 to 18 minutes, stirring now and then, until only about a third liquid remains.
Cook to glaze: Uncover, and if you like, use tongs to remove the orange peel and star anise. Turn up the heat to high to boil and cook down the sauce. Stir constantly for 5 to 7 minutes to coat the chicken with sticky goodness and prevent scorching.
Garnish and serve: Add the green onions, stir to distribute and slightly wilt them, then transfer to a serving plate. Enjoy warm with lots of napkins.