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1
Start by patting chicken dry.
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2
If using chicken wings, cut each wing at the joint where the drumette and wingette meet, so you have 2 pieces.
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3
If using drumettes and wingettes, youre good to go.
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4
Put the sesame oil, ginger, and garlic into your wok over medium heat.
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5
Let the aromatics infuse the oil for a couple of minutes.
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6
Add the chicken wings to the wok all in one layer.
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7
Sear the chicken until golden brown on both sides.
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8
Then add cooking wine, dark soy sauce, and regular soy sauce.
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9
Stir and cover the wok.
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10
Simmer over medium heat for about 10 minutes to cook the chicken through.
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11
Remove the cover and turn up the heat to rapidly reduce the sauce for a few minutes until it clings to the chicken and gives it a rich, dark color.
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12
Make sure to stir the chicken during this process to prevent burning.
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13
Throw in the Thai basil and scallions and stir-fry everything together for another couple minutes until the basil and scallions are wilted.
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14
Plate it up and serve!
