1/4 cup light soy sauce
2 cloves garlic, finely minced
2 tablespoons finely grated, peeled ginger
2 tablespoons rice wine
2 tablespoons honey
2 tablespoons yellow bean paste
12 chicken wings, separated at the joints, wingtips reserved for another use
2 tablespoon Sichuan peppercorns
1 tablespoon fennel seeds
1 tablespoon whole cloves
2 pieces dried tangerine peel
1 inch piece cassia bark or cinnamon stick, broken up
1 star anise
1 tablespoon ground sea salt
Peanut oil or vegetable oil for frying
Cornstarch, for dredging
2 scallions, sliced
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