Red wine braised chicken wings

Overview

There was more than half a bottle of red wine left, so I brought some braised chicken wings

Cut a few knives on the chicken wings to facilitate the flavor
Reserve red wine. This is the 2013 Australian dry red, which tastes sour
Drain the chicken wings, drain and set aside
Burn the rock sugar in cold oil and use it to stir-fry the sugar color
Put the chicken wings into the pan and fry them until they change color on both sides
Pour red wine to cover the chicken wings. If there is not enough red wine, add appropriate amount of boiling water
Pour in ginger and other seasonings, bring to a boil over high heat, then reduce to low heat for ten minutes and turn to high heat to reduce the juice
After the juice has collected, serve!