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For the master stock, combine all the ingredients (except the meat) with 2L water in a large pot and bring to the boil, allowing the sugar to dissolve.
Add the meat to be braised and turn the heat to a simmer.
Combine all the glaze ingredients in a deep pot over high heat and bring to the boil.
Reduce the heat to medium and simmer for about 20 minutes or until the sauce coats the back of a spoon.
In a deep, heavy-based pot, bring the master stock to a boil.
Add spring onions, ginger and garlic.
Drop in the chicken wings, return to the boil, then turn off the heat, allowing the wings to sit in the stock as it cools.
Once the stock reaches room temperature, remove the wings, transfer them to a container and refrigerate until needed.
Return the master stock to the boil, skim off any surface scum, strain the liquid and return this to its storage container.
Preheat a barbecue hotplate to medium-hot.
Brush the hotplate with oil and barbecue the wings (in batches if necessary) for 8–10 minutes or until they become golden.
Brush each wing liberally with glaze, then cook for an additional 2–3 minutes or until the chicken is cooked through and the glaze is sticky.
Transfer the wings to a serving plate, garnish with spring onion and serve with lime wedges.